Boneless Squab en Aspic

Ingredients

• a good-sized fowl or capon
• nearly cold meat jelly
• four grated truffles
• a pinch of Cayenne pepper
• garnish with parsley

Method

1. 1

   Remove bones from squabs, season, fold, and cook until done.

2. 2

   Allow to cool.

3. 3

   In a mould, layer truffles and pour in jelly.

4. 4

   Place squab in the mould, fill with jelly, and chill until set.

5. 5

   Serve garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 160. The excerpt below is the record exactly as published.

Boneless squab en aspic Hashed browned potatoes Majestic salad Rolls Roquefort cheese with crackers Coffee Coffee DINNER Little Neck clams Consomme Talleyrand Ripe olives. Lyon sausage Boiled salmon trout, sauce mousseline Potatoes, nature Planked sirloin steak, St. Francis Escarole and chicory salad Fancy ice cream Assorted cakes Coffee Eggs, St. Catherine. Cut the tops from four large baked potatoes, and scoop out the insides. Lay a slice of tomato in the bottom, season with salt and pepper, break an egg in each, and cover with well-seasoned cream sauce. Sprinkle with grated cheese, put small bits of butter on top, and bake in oven for about ten minutes. Serve on napkin, with parsley in branches. Boneless squab en aspic. Cut the squabs open at the back, and remove all the bones, being careful not to cut the skin. Spread flat on the table, season with salt and pepper, fold together and place in a buttered pan and cook until done, and of a nice color. Allow to become cold. Set an oval mould in cracked ice, garnish the bottom with sliced truffles, pour in just enough nearly cold meat jelly to cover the truffles. Place the cold squab in the mould and fill to the top with jelly. Keep in the ice box until set. When ready to serve turn over on a napkin, remove the mould, and garnish with parsley. Majestic salad. Equal parts of celery, raw apple, and green peppers cut in Julienne style. Serve with mayonnaise dressing. Consomme Talleyrand. Put four grated truffles in a soup tureen, add a glassful of very dry sherry wine, and a pinch of Cayenne pepper, cover, and stand for an hour. When ready to serve pour three pints of hot consomme tapioca over it. Planked sirloin steak, St. Francis. Season a three pound sirloin steak with salt and pepper, roll in oil and broil. When done place it on a hot meat- plank sufficiently large so that it may be garnished with a bouquet of new peas cooked in butter, string beans, asparagus tips with a little Hollandaise sauce on them, and French carrots in butter. Lay a dozen fresh mushrooms on top of the steak. Around the steak and vegetables lay some Pansienne potatoes. Serve sauce Colbert separate. 2io THE HOTEL ST. FRANCIS COOK BOOK JULY 18 BREAKFAST LUNCHEON Orange and grapefruit juice mixed Chicken salad, Victor Oatmeal and cream Vogeleier omelet Corn muffins Raspberry water ice Coffee Streusel kuchen (cake) Coffee DINNER Potage vert pre Smoked eels with rye bread Corned beef and cabbage Boiled potatoes Peach meringue Demi tasse Potage vert pre. Mix one pint of consomme tapioca with one quart ot puree of pea soup. Just before serving add some chopped chervil. Peach meringue. Dress some meringue paste (see meringue shells) on dishes or plates in round forms about three inches in diameter and three- quarters of an inch deep. Place the dishes on a pan, and set in a rather cool oven until the meringues are of a nice straw color. Put on the center of each a spoonful of pastry cream, and on top of this half of a peach cooked in syrup ; or half of a preserved peach. Apricot meringue. Prepare in the same manner as peach meringue. Strawberry, blackberry or raspberry meringues. Prepare in the same manner as peach meringue, but use fresh uncooked berries. Patience (cake). Beat ten whites of eggs until firm, then add one pounc* of powdered sugar, three quarters of a pound of flour, and some vanilla flavor Stir until firm and well mixed, and lay out like small lady fingers on a bu*' tered pan. Set in a dry place until a crust forms on top, and then bake in a moderate oven. THE HOTEL ST. FRANCIS COOK BOOK 211 JULY 19 BREAKFAST • LUNCHEON Grapes Sardines Waffles Scrambled eggs, Lucullus Honey in comb Galantine of capon Toasted rolls Salade Cupid d'Azure Ceylon tea Port de Salut cheese with crackers Coffee DINNER Consomme Trianon Celery. Olives. Salted almonds Broiled barracouda, mustard sauce Hollandaise potatoes Roast leg of veal Carrots Vichy Spinach with egg Pickled beets Vanilla ice cream Coffee fruit cake Demi tasse Scrambled eggs, Lucullus. Put in a casserole one ounce of butter, and three truffles cut in dices about one-eighth inch square. Heat through, and then add eight beaten eggs, and one-half cup of cream. Season with salt and pepper, then scramble, and dish up on a china platter. Cut about a dozen slices of truffle, heat on a plate with the addition of half a spoonful of meat extract, and lay over the eggs. Galantine of capon. Split open down the back a good-sized fowl or capon

Cook this with the app: pantry check, scaling, and the assistant.