{"id":5005,"slug":"breast-of-squab-perigord","title":"Breast of squab, Périgord","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the breasts from four squabs","salt","pepper","flour","three ounces of butter","toast","sauce Périgord"],"ingredients_norm":["breasts from squab","salt","pepper","flour","butter","toast","sauce perigord"],"steps":["Cut the breasts from four squabs, season with salt and pepper, roll in flour, and fry in sauté pan in three ounces of butter.","When done place on toast and cover with sauce Périgord."],"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:w47:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"6e013518e3da7e86598730866babbf1745acfcd3576473bce9430a8dab4aff29","created_at":"2026-08-02T16:40:36Z","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-perigord"}