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Cotelettes of Squabs, Colbert

Cut heads and feet off six fat, fresh squabs, neatly draw, thoroughly wipe and split in two through back, then trim each half to cutlet shape. Season with a teaspoon salt and half teaspoon pepper, dip in beaten eggs, then roll in fresh bread crumbs. Heat one and a half tablespoons melted butter in a sautoire, lay in squabs, slowly cook for five minutes on each side, pour a Colbert sauce on a hot dish, place squabs over and serve.