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Broiled Squab with Cress and Butter, a la Righarth
From The Swedish, French, American cook book, 1918
Serves 4
Serve with salad.
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.
Broiled Squab with Cress and Butter, a la Righarth Pigeonneau grille au Cresson et au Beurre, a la Righarth Select nice young squabs; singe; split in the back; remove the insides, break the breastbone so that they lie flat on the broiler; sprinkle with pepper and salt and broil from twelve to fifteen min¬ utes until golden brown on both sides; put in a pan with some butter for a few minutes in front of the stove until ready to serve. In the meantime, make some nice pieces of toast; put the toast on the platter; put the squabs on top of each — legs out and breast in; put a bunch of watercress in the centre; garnish with roses made from radishes. Melt half cup butter
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Cook this with the app: pantry check, scaling, and the assistant.