Cutlets of Squabs a la Provencal

Prepared the same as the jardiniere (No. 2264), then fried in oil with minced onion, and a clove of garlic; drain off the oil and replace it by white wine, espagnole sauce (No. 414) and tomatoes. Cover the saucepan and finish to cook; just when ready to serve, add minced mushrooms and chopped parsley.