{"id":6516,"slug":"breast-of-chicken-alexandra","title":"Breast of chicken, Alexandra","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["breasts of a raw roasting chicken","salt and pepper","butter","one-half cup of cream","two oval croustades filled with string beans sauté","a cup of Mornay sauce","a little paprika","parsley in branches"],"ingredients_norm":["breasts of raw roasting chicken","salt and pepper","butter","cream","oval croustades filled with string beans saute","mornay sauce","little paprika","parsley in branch"],"steps":["Take the breasts of a raw roasting chicken, season with salt and pepper, put in sauté pan with butter.","Cook until nice and yellow, add one-half cup of cream and finish cooking.","Place the breasts on two oval croustades filled with string beans sauté.","Add the cream gravy to a cup of Mornay sauce, with a little paprika, cover the breasts with this sauce and bake in oven till golden yellow.","Serve on napkin with parsley in branches."],"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:w138:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f3e83d385f9a9954717a6294bcf4a989e0282ef4ca4003071d9e67eda6ed96d8","created_at":"2026-08-02T16:52:24Z","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-chicken-alexandra"}