Breast of Squab Under Glass, St. Francis

Ingredients

• the breast of a raw squab
• salt
• pepper
• one slice of Virginia ham
• the heads of four fresh mushrooms
• a slice of toast
• well-seasoned cream sauce

Method

1. 1

   Season the breast of squab with salt and pepper, roll in flour, and fry in butter until brown.

2. 2

   Fry ham and mushrooms in the same butter.

3. 3

   Layer toast, ham, squab, and mushrooms in a dish, pour cream sauce over, cover, and cook in the oven for ten minutes.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 25. The excerpt below is the record exactly as published.

Breast of squab under glass, St. Francis Asparagus Polonaise Coupe Viviane Assorted cakes Coffee Broiled Alaska black cod. This Alaskan fish is brought from the north frozen, and is very fine, being rich and fat. Broiling is the best way of preparing it, as it needs a quick fire to cook the oil in the fish. Season well, and serve with maitre d'hotel sauce made with plenty of lemon juice. Asparagus Polonaise. Put four pounds of boiled fresh, or two cans, of asparagus on a platter. Have the asparagus very hot. Sprinkle the tips with salt and pepper, one chopped boiled egg, and some chopped parsley. Melt in a pan, three ounces of sweet butter, add two tablespoonsful of bread crumbs, fry until brown, and pour over the tips of the asparagus. Breast of squab under glass, St. Francis. Season the breast of a raw squab with salt and pepper, and roll in flour. Fry in butter for two minutes, or until nice and brown. Fry in the same butter, very lightly, one slice of Virginia ham. Then fry in same pan the heads of four fresh mushrooms, well seasoned. Put a slice of toast in a buttered shirred egg dish, put the ham on the toast, the breast of squab on the ham, and the mushrooms on top. Pour well-seasoned cream sauce

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