819 | Squabs à 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.