Cutlets of Squabs a la de Luynes

Prepare the cutlets the same as for the Lauriston, only replace the forcemeat by a well-reduced allemande sauce (No. 407) with lemon juice added. Cover the cutlets with this and when cold dip them in eggs, roll in bread-crumbs, and fry in clarified butter; dish up and fill the hollow of the circle with asparagus tops. Serve separately a well-buttered half-glaze sauce (No. 413) into which mingle lemon juice and chopped parsley.