Squabs In Cream
|Squabs||4 , cut in quarters|
|Light cream||1⁄2 Cup (8 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Boiled ham/Fried ham||4|
Cover squabs with light cream.
Let stand for several hours.
Crush juniper berries in a mortar; add them to the flour and 3/4 teaspoon salt.
Remove birds from the cream and rub the flour mixture on the meat to coat all over.
Saute in butter until brown on all sides and tender.
While the birds are browning, reduce the cream by about half.
Beat together the egg yolks, 1/2 tea-spoon salt, and Madeira (or port wine mixed with a few drops vinegar).
Mix in a little of the hot cream; then stir the mixture into the remaining cream.
Heat gently, stirring, until it thickens.
Toast the bread and spread with currant jelly; place a slice of ham on each piece of toast.
Arrange squab pieces around toast;