{"id":5198,"slug":"breast-of-squab-saute-in-butter","title":"Breast of squab, sauté in butter","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["breasts of four raw squabs","salt and pepper","flour","two ounces of butter","butter sauce","a little chopped parsley","watercress","two lemons"],"ingredients_norm":["breasts of raw squab","salt and pepper","flour","butter","butter sauce","little chopped parsley","watercress","lemon"],"steps":["Cut out the breasts of four raw squabs, season with salt and pepper, and roll in flour.","Heat two ounces of butter in a sauté pan, add the squab breast and cook for about ten minutes, or until brown on both sides.","Place on a platter, pour butter sauce over them, sprinkle with a little chopped parsley, and garnish with watercress and two lemons cut in half."],"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:w60:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"834f9c53a1864ea7e35a726656387e0a8eaeac695362942a1745e2742840b598","created_at":"2026-08-02T16:42:54Z","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-saute-in-butter"}