{"id":4578,"slug":"squab-chicken-saute-sutro","title":"Squab chicken sauté, Sutro.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two squab chickens","salt","pepper","two ounces of butter","two fresh artichoke bottoms","one-half pound of fresh mushrooms","one can of cèpes","the livers of the chickens","one parboiled sweetbread","butter","chopped parsley","chives"],"ingredients_norm":["squab chicken","salt","pepper","butter","fresh artichoke bottom","fresh mushroom","cepe","livers of the chicken","parboiled sweetbread","parsley","chive"],"steps":["Cut two squab chickens in six pieces each (two legs, two wings, and the breast and carcass split).","Season with salt and pepper, and sauté in pan with two ounces of butter.","Two fresh artichoke bottoms boiled and cut in four.","One-half pound of fresh mushrooms sauté in butter.","One can of cèpes sauté in butter.","The livers of the chickens whole, and one parboiled sweetbread sliced and sauté in butter.","Mix all together with the chicken, season well, and add some chopped parsley and chives."],"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:w20:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"29e1b1108ba6cb1c04c431c8aa49a76b59a7ae846a8b725f4193a46acce0705a","created_at":"2026-08-02T16:37:08Z","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/squab-chicken-saute-sutro"}