{"id":4339,"slug":"squab-en-compote","title":"Squab en compote","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four squab","an onion","a carrot","two ounces of butter","brown gravy or sauce Madère","eight small onions boiled and fried","eight heads of fresh mushrooms sautéed in butter","eight small boiled French carrots","two small pickles cut in two"],"ingredients_norm":["squab","onion","carrot","butter","brown gravy or sauce madere","onions boiled and fried","fresh mushrooms sauteed in butter","boiled french carrot","pickles cut in"],"steps":["Prepare four squab as for roasting, except the stuffing.","Season well.","Put in earthen pot with an onion, carrot, and two ounces of butter.","Put in oven and roast well, basting continually so they will retain their juice.","To a brown gravy, or sauce Madère, add the following: Eight small onions boiled and fried, eight heads of fresh mushrooms sautéed in butter, eight small boiled French carrots, and two small pickles cut in two.","Serve with the squabs."],"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:w5:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a8c0f736741bfe0d8892740a5525af6f7338b49bf3e160c540bcb11cb27dd0ee","created_at":"2026-08-02T16:34:53Z","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-en-compote"}