Squabs in Aspic

Ingredients

• squabs
• fine galantine forcemeat
• barding fat
• stock
• aspic jelly

Instructions

1. Bone out the breast and fill the squabs with a fine truffled galantine forcemeat.
2. Truss and bard them, poach them and let them cool.
3. Arrange them in a coupe or a deep dish.
4. Add to the poaching stock enough jelly to accompany the birds and clarify it.
5. Pour the jelly around the pigeons when it is almost cold and serve on ice.