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Squabs En Crapaudine

Cut off necks and feet, singe, draw and neatly wipe six fat, tender squabs. Split them through the back without separating, remove breast bones, crack legs and wing bones with a cleaver; place between a towel and lightly flatten them, season with a teaspoon salt and half teaspoon pepper, roll well in a little melted butter, then in bread crumbs. Arrange on double broiler and broil for eight minutes on each side. Remove, pour a Piquante sauce on a hot dish, dress the squabs, one overlapping another, and serve.