815. Pigeon Cutlets a la Victoria. — Singe, draw, and bone three fine pigeons, leaving on the legs; cut them in two, and stuff lightly with chicken forcemeat (No. 226), immerse then in beaten egg and fresh bread- crumbs, then cook in a sautoire with half an ounce of clarified butter, for four minutes on each side, and serve with half a pint of hot Victoria sauce✪ Pigeon Cutlets a la Victoria (No. 208) on the warm dish, and the cutlets on top, with paper ruffles nicely arranged. 816. Squabs Roasted Plain. — Singe, draw, cut off the necks, wipe neatly, and truss six fine, small squabs ; put them in a roasting-pan with half a pinch of salt, evenly divided, and a very little butter spread over. Put the pan into a brisk oven to cook for twelve minutes ; then remove from the oven, untruss, and dress them on a hot dish, on which you pre- viously have placed, six small canapes, prepared as in No. 832, one on each canape ; neatly decorate the dish with fresh watercress ; skim the fat Irom off the gravy, add to it a gill of white broth✪ Squabs Roasted Plain (No. 99) ; let it just come to a boil, strain it into a sauce-bowl, and send to the table separately. 817. Squabs Broiled on Toast, with Bacon. — Singe, draw, cut the necks off, and wipe nicely three very good-sized squabs ; split them without detaching the parts, then lay them on a dish, and season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil ; roll them in well, and put them to broil for six minutes on each side. Pre- pare a dish with six toasts, arrange the squabs over, and spread a gill of maitre d'hotel butter (No. 145) on top. Decorate the dish with six slices of broiled bacon✪ Squabs Broiled on Toast, with Bacon (No. 754), and serve. 818. Ballotin of Squab a 1'Italienne.— Singe, draw, and bone six tender squabs ; stuff them with a good chicken forcemeat (No. 226), and leave on one leg, to decorate later with a ruffle. Form them into a circle, arranging each squab so it assumes a round shape ; place them in a buttered sautoire ; season with a good pinch of salt and half a pinch of pepper, and cover with a piece of buttered paper✪ Ballotin of Squab a l'Italienne. Put it in the oven for fifteen minutes, and when cooked serve with half a pint of hot Italian sauce (No. 188), the squabs laid on top, with a paper ruffle fastened on to each leg. 819. Squabs a la Crapaudine. — Singe, draw, then split six squabs through the back without entirely dividing the parts ; break the bones of the legs and wings, flatten them well, and lay them on a dish to season with a good pinch of salt, one pinch of pepper, and two tablespoonfuls of oil✪ Squabs a la Crapaudine, roll them in well, then dip them in fresh bread-crumbs, and broil them 2/4 THE TABLE. slowly for seven minutes on each side. Arrange them on a hot dish, and serve with half a pint of hot Robert sauce (No. 192), to which add three chopped mushrooms. Serve the sauce on a dish, and the squabs on top.

AI-modernized reading of the original text

815. Pigeon Cutlets a la Victoria. — Singe, draw, and bone three fine pigeons, leaving on the legs; cut them in two, and stuff lightly with chicken forcemeat (No. 226), immerse then in beaten egg and fresh breadcrumbs, then cook in a sautoire with half an ounce of clarified butter, for four minutes on each side, and serve with half a pint of hot Victoria sauce (No. 208) on the warm dish, and the cutlets on top, with paper ruffles nicely arranged. 816. Squabs Roasted Plain. — Singe, draw, cut off the necks, wipe neatly, and truss six fine, small squabs ; put them in a roasting-pan with half a pinch of salt, evenly divided, and a very little butter spread over. Put the pan into a brisk oven to cook for twelve minutes ; then remove from the oven, untruss, and dress them on a hot dish, on which you previously have placed, six small canapes, prepared as in No. 832, one on each canape ; neatly decorate the dish with fresh watercress ; skim the fat from off the gravy, add to it a gill of white broth (No. 99) ; let it just come to a boil, strain it into a sauce-bowl, and send to the table separately. 817. Squabs Broiled on Toast, with Bacon. — Singe, draw, cut the necks off, and wipe nicely three very good-sized squabs ; split them without detaching the parts, then lay them on a dish, and season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil ; roll them in well, and put them to broil for six minutes on each side. Prepare a dish with six toasts, arrange the squabs over, and spread a gill of maitre d'hotel butter (No. 145) on top. Decorate the dish with six slices of broiled bacon (No. 754), and serve. 818. Ballotin of Squab a 1'Italienne.— Singe, draw, and bone six tender squabs ; stuff them with a good chicken forcemeat (No. 226), and leave on one leg, to decorate later with a ruffle. Form them into a circle, arranging each squab so it assumes a round shape ; place them in a buttered sautoire ; season with a good pinch of salt and half a pinch of pepper, and cover with a piece of buttered paper. Put it in the oven for fifteen minutes, and when cooked serve with half a pint of hot Italian sauce (No. 188), the squabs laid on top, with a paper ruffle fastened on to each leg. 819. Squabs a la Crapaudine. — Singe, draw, then split six squabs through the back without entirely dividing the parts ; break the bones of the legs and wings, flatten them well, and lay them on a dish to season with a good pinch of salt, one pinch of pepper, and two tablespoonfuls of oil, roll them in well, then dip them in fresh bread-crumbs, and broil them slowly for seven minutes on each side. Arrange them on a hot dish, and serve with half a pint of hot Robert sauce (No. 192), to which add three chopped mushrooms. Serve the sauce on a dish, and the squabs on top.

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Pigeon Cutlets a la VictoriaSquabs Roasted PlainSquabs Broiled on Toast, with BaconBallotin of Squab a l'ItalienneSquabs a la Crapaudine

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