Cutlets of Squabs a la Jardiniere

Thrust the legs inside as many young pigeons as needed, and split them in two lengthwise. flatten, then trim each half cutlet-shaped, the leg bone to take the place of the handle, season and roll in butter after breading them over, broil and dress on a jardiniere garnishing (No. 677), decorating the leg with a paper frill (No. 10); serve.