Squab Mousse with Field Salad

Although this is a deceptively easy recipe, great care must be taken each of the two times that the squabs are chopped up. The birds should not be pureed to baby-food consistency. The debris of bones (after the mixture is sieved) can be simmered with stock for a couple of hours to produce a beautiful sauce for some other dish, or, if clarified, a jelly to accompany this mousse. Serve the mousse with grilled brioche or toasts.