ubes
or with Liebig or Armour Extracts. It is, however, always preferable to
use broth made with fresh meat.

48

RAGOUT OF SQUABS

(Manicaretto di piccione)

Cut two or more squabs at the joints, preferably in four parts each, and
put them on the fire with a slice of ham, a piece of butter, and a bunch
of parsley. When they begin to dry, add some broth and--before they are
completely 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 them entirely, which
would be better. Cut the giblets in small pieces and remove the soft
part of the onion.

When the macaroni have absorbed the sauce, season them with grated
cheese, pieces of butter, diamonds or squares of ham, a taste of nutmeg
and some truffles or dry mushrooms previously softened in water. Add
finally the Bechamel sauce and mix the whole.

Take a sufficiently large mold, butter it and line it with soft pastry.
Put everything in the mold, or timbale, cover it with the same pastry
and put in the oven. Take out of the mold and serve hot. Three quarters
of a pound of macaroni and two pigeons are enough for ten persons.

50

SALMI OF GAME

(Uccelli in salmi)

Roast the game completely, seasoning with salt and pepper. If the game
be small birds, leave them whole, if big cut them in four parts. Remove
all the heads and grind them together with some pieces of birds, or