Squab Chicken Saute, Sutro

Ingredients

• two squab chickens
• two ounces of butter
• one-half pound of fresh mushrooms
• one can of cepes
• one parboiled sweetbread
• season with salt and pepper
• some chopped parsley
• some chives

Method

1. 1

   Cut squab chickens into six pieces each.

2. 2

   Season with salt and pepper, and saute in butter.

3. 3

   Prepare artichoke bottoms, fresh mushrooms, cepes, chicken livers, and sweetbread.

4. 4

   Mix all together with the chicken, season well, and add chopped parsley and chives.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 42. The excerpt below is the record exactly as published.

Squab chicken saute, Sutro Olivette potatoes Endives salad Orange souffle, St. Francis Assorted cakes Coffee Eggs a la Colonel. Cut two tomatoes in half, squeeze out the juice, bread them, and fry. Put a poached egg on top of each piece, and cover with sauce Madere with fresh mushrooms. English lamb chops, Tavern. Broil an English lamb chop until nearly done, then put in an earthern casserole, with some saute potatoes on one side and some stewed lamb kidneys on the other. Put in the oven for a minute or two, and serve with chopped parsley on top. English mutton chop, Tavern. Same as English lamb chop, Tavern. Rock cod, en court bouillon. Put in a flat pan three spoonsful of olive oil, one onion sliced very fine, three sliced green and one red pepper, one bouquet garni, and about five pounds of codfish cut in slices two inches thick. Season with salt and pepper, add two glasses of white wine and one pint of water, and a little chopped parsley. Simmer slowly for about forty minutes. Remove the bouquet garni, and serve on a deep platter with broth and all. Any fish may be prepared in the same manner. Squab chicken saute, Sutro. Cut two squab chickens in six pieces each. Two legs, two wings, and the breast and carcass split. Season with salt and pepper, and saute in pan with two ounces of butter. Prepare as follows : Two fresh artichoke bottoms boiled and cut in four ; one-half pound of fresh mush- rooms saute in butter; one can of cepes saute in butter; the livers of the chickens whole, and one parboiled sweetbread sliced and saute in butter. Mix all together with the chicken, season well, and add some chopped parsley

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