818 | Ballotin of Squab à l’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.