{"id":5465,"slug":"boneless-squab-en-aspic","title":"Boneless squab en aspic","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["squabs","salt and pepper","butter (for the pan)","sliced truffles","nearly cold meat jelly","parsley"],"ingredients_norm":["squab","salt and pepper","butter","truffle","nearly cold meat jelly","parsley"],"steps":["Cut the squabs open at the back, and remove all the bones, being careful not to cut the skin.","Spread flat on the table, season with salt and pepper, fold together and place in a buttered pan and cook until done, and of a nice color.","Allow to become cold.","Set an oval mould in cracked ice, garnish the bottom with sliced truffles, pour in just enough nearly cold meat jelly to cover the truffles.","Place the cold squab in the mould and fill to the top with jelly.","Keep in the ice box until set.","When ready to serve turn over on a napkin, remove the mould, and garnish with parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w78:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"9f6bc84d203136f7816bad5e880448e0b49a04e076603d7998b16ea27d3ec10e","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boneless-squab-en-aspic"}