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Classic
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page 40
cooked--their giblets and fresh mushrooms cut in slices. Continue pouring in
broth and allow the whole to simmer on a low fire. Add another piece of butter
over which some flour has been sprinkled, or flour alone. Before serving, remove
the ham and the bunch of greens and squeeze some lemon juice over the squabs.
Some sweetbread may be added with good effect, but it must be first scalded and
the skin removed.
49
SQUAB TIMBALE
(Timballo di piccioni)
Chop together some ham, onion, celery and carrot, add a piece of butter and
place on the fire with one or two squabs, according to the number of guests. Add
the giblets from the squabs and some more of chicken, if at hand. Season with
salt and pepper, and when the pigeons are browned, pour over some broth to
complete the cooking, taking care, however, that the sauce does not become too
liquid. Remove the latter and place in it some macaroni that has been half
cooked and drained. Keep the macaroni in the sauce on the fire, stirring them.
Make a well reduced Bechamel sauce, then cut the squabs at the joints, removing
the neck, the legs and the bones of the back, when you would not bone
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