Shells of Squabs Baked

After the squabs have been plucked, singed, drawn, well cleaned and boned, divide each one into four or six pieces, according to the size of the bird, then fry these colorless in butter with minced fresh mushrooms; after they are well done, pour off the fat and replace it by allemande sauce (No. 407), adding a little finely cut up chives. Butter some shells (Fig. 438), bestrew the bottoms with a little bread-crumbs and fill them with the squabs; sprinkle more bread-crumbs over mixed with grated parmesan and brown with a salamander or in a hot oven. Instead of bread-crumbing the tops may be covered with chicken quenelle forcemeat (No. 89) and coated with butter, then breaded and browned in the oven, or else cover the shells with a thin flat made of puff paste fragments (No. 146), egg them over twice and bake in a moderate oven.