Squab en Compote

Ingredients

• four squab
• an onion
• a carrot
• two ounces of butter
• eight small onions
• eight heads of fresh mushrooms
• eight small boiled French carrots
• two small pickles

Method

1. 1

   Prepare squab for roasting, season, and place in a pot with onion, carrot, and butter.

2. 2

   Roast, basting continually.

3. 3

   Prepare a brown gravy with boiled onions, sautéed mushrooms, boiled carrots, and pickles.

4. 4

   Serve with squabs.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 11. The excerpt below is the record exactly as published.

Squab en compote Spinach Endive salad, French dressing Coupe St. Jacques Assorted cakes Coffee Scrambled eggs, Turbico. Mix with six scrambled eggs one-half cup of Creole sauce. Curried lamb with rice. Cut three pounds of shoulder and breast of lean lamb in pieces two and one-half inches square. Parboil and put on fire in cold water with one carrot, one onion, a bouquet garni, and salt. Boil until the lamb is done; remove the vegetables, and strain the broth. Put in another vessel three ounces of butter, melt, add two spoonsful of curry powder and two of flour, heat, then add a sliced apple and banana fried in butter, and one-half cup of chutney sauce. Boil for twenty minutes. Strain over the lamb, and serve with boiled rice. Potage Marie Louise. Mix one quart of puree of white beans with one pint of thick consomme tapioca. Fillet of sole, Castelanne. Put six fillets in a buttered pan, season with salt and pepper, add one-half glass of white wine, cover, and bake in oven for ten minutes. Make on a round platter a border of boiled rice. Place the fillets in the center. Strain the fish broth, mix with Creole sauce, and pour over the fish, completely covering same. Squab en compote. Prepare four squab as for roasting, except the stuff- ing. Season well, and put in earthen pot with an onion, carrot, and two ounces of butter. Put in oven and roast well, basting continually so they will retain their juice. To a brown gravy, or sauce Madere, add the following: Eight small onions boiled and fried, eight heads of fresh mushrooms saute in butter, eight small boiled French carrots, and two small pickles cut in two. Serve with the squabs. !6 THE HOTEL ST. FRANCIS COOK BOOK JANUARY 16 BREAKFAST LUNCHEON Oatmeal with cream Clam broth in cups Boiled eggs Broiled striped bass Dry toast Vogeleier omelet Chocolate Field salad Tartelette au Bar le Due Coffee DINNER Consomme, de la mariee Boiled codfish, oyster sauce Roast ribs of beef Lima beans Potato croquettes Escarole and chicory salad Savarin Montmorency Coffee Vogeleier omelet. Cut a roll in very thin slices, put in omelet pan with two ounces of butter, and fry until crisp. Add eight beaten eggs, with salt, pepper, and plenty of chives, and make into an omelet. Tartelette au Bar le Due. Line the moulds with tartelette dough, fill with raw white beans, and bake. When the dough is done remove the beans, and fill the tartelettes with imported Bar le Due jelly. Decorate with whipped cream. Consomme de la Mariee. Boil one quart of consomme. Put the yolks of four eggs in a soup tureen and stir well, adding the consomme slowly. Season with a little Cayenne pepper. Oyster sauce. Parboil a dozen oysters in their own juice for two minutes. Then strain the broth through a napkin into one pint of cream or Allemande sauce, add the oysters, and season. Lima beans. Boil the beans in salt water until soft, drain off, add sweet butter and a little pepper, and simmer for a few minutes. Serve with a sprinkle of chopped parsley. Peas in cream. Boil the peas in salt water until nearly done. Drain off the water and add just enough thick cream to wet them, and simmer for five minutes. Then add a cup of cream sauce and cook until the peas are very soft. Add a little salt and a pinch of sugar. Coupe oriental. Slice some fresh fruit, such as oranges, pineapple, bananas, etc., add all kinds of berries in season, and put in a bowl with some sugar and a small glass of kirsch or maraschino. Allow to macerate for a couple of hours. Then fill coupe glasses half way to the top with the fruit, and fill the remainder with vanilla ice cream. Place a strawberry or cherry on top. Cook about one-quarter of a pound of sugar so that it will crack when cold. It will require about 310 degrees. Dip a tablespoon into it and shake it over a stick, to form file sugar (commonly called spun sugar). Cut this sugar in pieces and form in the shape of a ball, and put on top of the cup before serving. THE HOTEL ST. FRANCIS COOK BOOK 17 JANUARY 17 BREAKFAST LUNCHEON Baked apples with cream Pain mane Poached eggs on toast Cold roast beef Puff paste crescents Fresh vegetable salad English breakfast tea Roquefort cheese and crackers Coffee DINNER Potage Andalouse Ripe olives Fillet of Spanish mackerel, Montebello Olivette potatoes Leg of lamb, au jus Mixed string beans Tomato salad Vanilla custard pie Coffee Pain mane. Small dinner rolls, split, toasted, and filled with a puree of sweet-and-sour bananas, and garnished with pimentos. Fresh vegetable salad. For this salad use any kind of fresh vegetables in season, such as string beans, Lima beans, carrot

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