{"id":4243,"slug":"squab-pot-pie-a-l-anglaise","title":"Squab pot pie, à l'Anglaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["squabs","a thin slice of fillet of beef","melted butter","a chopped shallot","six heads of canned or fresh mushrooms","one-half of a hard-boiled egg","a little chopped parsley","some flour gravy made from the roasted squab juice","a little Worcestershire sauce","pie dough"],"ingredients_norm":["squab","thin slice of fillet of beef","butter","shallot","canned or fresh mushroom","hard boiled egg","little chopped parsley","flour gravy made from the roasted squab juice","little worcestershire sauce","pie dough"],"steps":["Roast the squabs and cut in two.","Fry a thin slice of fillet of beef on both sides, over a quick fire, in melted butter.","Put both in a pie dish with a chopped shallot that was merely heated with the fillet, six heads of canned or fresh mushrooms, one-half of a hard-boiled egg, a little chopped parsley, and some flour gravy made from the roasted squab juice, and well seasoned with a little Worcestershire sauce.","Cover with pie dough and bake for twenty minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"This is for an individual pie; make in the same proportions for à large pie.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w0:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"b3b6432b367f5c4a4cdbf5a4ebaab9be9fc8d879260d3e3f204cb7eaaa8763cb","created_at":"2026-08-02T16:34:17Z","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-pot-pie-a-l-anglaise"}