Delmonico’s Chef’s Squab Chicken Gardner Recipe | Yummly

Delmonico’s Chef’s Squab Chicken Gardner

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The Daily Recipe By Delmonico’s Chef from The Globe (1844-1936), Oct 18, 1921.


  • 4 chickens
  • salt
  • pepper
  • melted butter
  • English mustard
  • bread crumbs
  • 4 ounces bacon (blanched and fried)
  • 4 ounces potatoes
  • 4 ounces fresh mushrooms
  • 3 drops lemon juice
  • 3 tablespoons gravy
  • chopped parsley
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    1. Split four chickens lengthwise along the middle of the back; flatten and remove as many bones as possible. Season with salt and pepper; sprinkle with melted butter and half cook in the oven.
    2. This done, coat thoroughly with English mustard, sprinkle with bread crumbs; pour a little melted butter over and complete the cooking gently on the broiler.
    3. Set on a dish now, bordered with four ounces of blanched and fried bacon, cut in small slices, four ounces of potatoes, cut in in round slices three-quarters of an inch in diameter, and four ounces of fresh mushrooms. Set to cook in the oven under cover.
    4. When about to serve, sprinkle the whole with a few drops of lemon juice, a few tablespoonfuls of gravy and chopped parsley.
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