{"id":5848,"slug":"breast-of-squab-au-jus","title":"Breast of squab, au jus","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["breasts from four large squabs","salt and pepper","flour","two ounces of butter","one spoonful of meat extract","one-half cup of stock","chopped parsley"],"ingredients_norm":["breasts from large squab","salt and pepper","flour","butter","meat extract","stock","parsley"],"steps":["Cut the breasts from four large squabs, season with salt and pepper, and roll in flour.","Heat two ounces of butter in a sauté pan, add the breasts, and fry for ten minutes.","Place the breasts on a platter.","Put in the pan one spoonful of meat extract and one-half cup of stock.","Season with salt and pepper, reduce one-half by boiling, and pour over the squab.","Sprinkle with chopped 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:w101:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5811ce451767a5feadf0eb1b89aac39fa85fc401ab5d928bfab56eeedd993314","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T17:11:32Z","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/breast-of-squab-au-jus"}