Timbale of Squabs a la Berchoux

Draw, singe and clean six squabs, then cut them each in four. Line a two-quart buttered timbale mold with foundation or short paste (No. 135); coat it over with a layer of chicken quenelle forcemeat (No. 89) three-sixteenths of an inch in thickness. Melt four ounces of grated fat pork in a saucepan with as much lean bacon cut into quarter-inch squares; add the squabs, and fry the whole together over a bright fire. When the squabs are nicely browned, drain off the fat and moisten with a quarter of a bottle of white wine, then reduce, add some espagnole sauce (No. 414), and season to taste, adding half a pound of small mushroom heads, and four ounces of minced truffles, then let the whole get cold. Fill up the timbale with separate layers of squabs, mushrooms, bacon, and sauce, and cover over with more quenelle forcemeat, and besides this a lid of puff paste (No. 146); cook in a moderate oven, and when the timbale is done, remove it from the fire, dress, take off the lid, and pour in some espagnole sauce (No. 414) with Madeira; serve the timbale very hot. Instead of cutting the squabs in two, they may be boned and stuffed with delicate chicken quenelle forcemeat, then laid in oval-shaped rings and braised, finishing them as for the others.