Boned Stuffed Squab a la Jardiniere
From The Swedish, French, American cook book, 1918
Serves 2
Serve as an entree for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 326. The excerpt below is the record exactly as published.
Boned Stuffed Squab a la Jardiniere Pigeonneau desosse et farci, a la Jardiniere Clean and wash squabs. Cut in halves; take the breast bone and wing bone out, turning the wing in; then stuff with chicken mousse.
Cook this with the app: pantry check, scaling, and the assistant.