Roast Squab, au Jus

Ingredients

• four squabs
• one sliced carrot
• one onion
• one bay leaf
• a clove
• three ounces of butter
• one cup of bouillon
• one spoonful of meat extract

Method

1. 1

   Season squabs, place fat pork over breast, roast with carrot, onion, bay leaf, clove, and butter for about thirty-five minutes.

2. 2

   Drain off, add bouillon and meat extract, reduce, strain, and pour over squabs.

3. 3

   Garnish with watercress.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 38. The excerpt below is the record exactly as published.

Roast squab, au jus. Gauffrette potatoes Cold asparagus, mustard sauce Coupe Lyonnaise. Assorted cakes. Coffee Fillet of herring, marine. Take two marinated herrings, remove the skins and bones, and cut in long strips. Put on platter, strain a little of its own sauce over them, and decorate with sliced lemons. Minced tenderloin of beef, a 1'estragon. Slice one pound of tenderloin of beef in strips one-eighth inch thick and two inches wide, using trimmings or the end piece. Put two ounces of melted butter in frying pan, and when red- hot add the slices of meat, season with salt and pepper, and fry very quickly over a hot fire; about one minute is required. Then remove the meat and sprinkle the pan with one spoonful of flour, and allow to become brown, then add one cup of bouillon or stock, boil for five minutes, add one teaspoonful of chopped fresh tarragon, and test as to seasoning. Then add one ounce of fresh butter and the juice of one lemon. Pour over the fillets, which have been kept warm in a deep dish. Consomme Florentine. In consomme put some plain boiled spinach cut in small pieces, also thin pancake cut same way. Serve grated cheese separate. Fillet of sole, Bercy. Put in a buttered flat saute pan three finely-chopped shallots, the four fillets of a sole on top of the shallots, and a little chopped parsley and chervil on top of the fillets. Season with salt and pepper, add one- half glass of white wine, cover with buttered paper, put on top of the stove and bring to the boiling point. Then put in oven and finish cooking. Remove the fillets to a platter, and put in the saute pan one pint of white wine sauce, cook for a few minutes, and pour over the fish. Do not strain the sauce. Other fish besides sole may be used if desired. Roast squab, au jus. Season four squabs, put a piece of fresh fat pork over the breast, and place in roasting pan with one sliced carrot, one onion, one bay leaf, a clove, a few pepper berries, and three ounces of butter. Roast in a hot oven for about thirty-five minutes, basting often. Then put the squabs on a platter, and place the pan on the fire and cook until the butter is clarified. Drain off, add one cup of bouillon and one spoonful of meat extract

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