Squab a la Financiere
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 327. The excerpt below is the record exactly as published.
Clean, wash, and cut the squabs in halves; remove the insides and leg bone; shape in cutlets, dip in egg and bread crumbs and fry in very hot fat. When done, arrange in a circle on a platter with financiere garnishing
Cook this with the app: pantry check, scaling, and the assistant.