Cutlets of Squabs a la Lauriston

Truss the legs inside of six prepared squabs; split them in two lengthwise, beat down to flatten, season and pare into cutlet shapes. Lay them in a saute-pan with butter, shallots, mushrooms and truffles, all finely chopped, and cut up chives; cook together for half an hour without browning, then drain off the butter and place the cutlets under the pressure of a weight; let the herbs get quite cold, then mix them with some chicken quenelle forcemeat (No. 89), and with this preparation cover each inner side of half a squab; dip them in beaten eggs and roll them in bread-crumbs, smooth well the breading and fry in clarified butter. Dress the birds in a circle, garnish the handle with a frill (No. 10) and fill the inside with a puree of green peas (No. 2742). Serve a half-glaze sauce (No. 413) with Marsala wine separately, adding to it a dash of cayenne pepper.