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Squabs, American

Cut off heads and feet from six fat, tender squabs, singe, draw and neatly wipe, then fill with a stuffing a l'Americaine. Truss, arrange a thin slice of larding pork on the breast of each bird, season evenly all around with a teaspoon salt and half teaspoon white pepper. Place on a tin, baste each bird with a very little melted butter, set in oven to roast for forty minutes, remove, untruss, arrange six pieces fried hominy on hot dish and lay squabs on top. Broil six thin slices bacon for two minutes on each side, place over squabs, pour a gill hot demi-glace around and serve.