{"id":4439,"slug":"breast-of-squab-under-glass-st-francis","title":"Breast of squab under glass, St. Francis","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["breast of a raw squab","salt","pepper","flour","butter","one slice of Virginia ham","heads of four fresh mushrooms","toast","cream sauce"],"ingredients_norm":["breast of raw squab","salt","pepper","flour","butter","virginia ham","fresh mushroom","toast","cream sauce"],"steps":["Season the breast of a raw squab with salt and pepper, and roll in flour.","Fry in butter for two minutes, or until nice and brown.","Fry in the same butter, very lightly, one slice of Virginia ham.","Then fry in same pan the heads of four fresh mushrooms, well seasoned.","Put a slice of toast in a buttered shirred egg dish, put the ham on the toast, the breast of squab on the ham, and the mushrooms on top.","Pour well-seasoned cream sauce over all, cover with a glass bell that fits just inside of the edge of the shirred egg dish, put in the oven and cook for ten minutes."],"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:w12:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"966006fe9de452620ec85caaf71e6805da9f4e39ff9255a08f0d98f8b27d486f","created_at":"2026-08-02T16:37:02Z","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-under-glass-st-francis"}