1777—Pigeonneaux en Casserole à la Paysanne

Cook the squabs in the oven in an earthenware saucepan.

When they are two-thirds done, surround them with one and one-half oz. of salted breast of pork, cut into small dice and No. 273, Blanchings, and two oz. of sliced and sautéd potatoes for each pigeon. Complete the cooking of the whole gently, and, when about to serve, add a little good gravy.