Cutlets of Squabs a la Signora

Have some well-cleaned and singed young pigeons; make an incision down the entire length of the backs and bone them by beginning at this incision and following the line of the carcass on both sides, then take out all the bones leaving a drumstick on the same side of each pigeon; season. Mix well together some chicken quenelle forcemeat (No. 89), with as much cooked forcemeat (No. 73); spread out a layer of it on the inside of the squab, and in the center on the back place a fine slice of peeled truffle, having it three-sixteenths of an inch in thickness: cover this over with another layer of the forcemeat, and wrap this in the boned pigeon, shaping it like a cutlet; dip in melted butter, then in bread-crumbs. Butter a baking sheet, and range either buttered molds or rings shaped like cutlets on top, set the pigeons in these, sprinkle butter over, then place them in a moderate oven, and let cook for twenty minutes. Remove the sheet from the fire, drain off the pigeons and decorate the legs with paper frills (No. 10); dress them in a circle, and serve separately a queen sauce (No. 530).