{"id":5514,"slug":"breast-of-chicken-en-aspic","title":"Breast of chicken en aspic","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a good-sized chicken","butter","hard-boiled white of eggs","meat jelly","parsley"],"ingredients_norm":["sized chicken","butter","hard boiled white of egg","meat jelly","parsley"],"steps":["Loosen the legs and skin of a good-sized chicken, then insert a knife between neck and wing up towards the middle of the wishbone, loosening all the meat from the breast bone.","The whole side will then be in one piece with the wing attached. Do the same with the other side.","Then season, and fry to a brown color in butter.","Set aside to become cold.","Then decorate with the hard-boiled white of eggs cut in fancy shapes; place in an oval form, cover with almost-cold meat jelly, and set in ice box to become cold.","To remove, dip the form in hot water for a second, and place on a folded napkin.","Garnish 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:w81:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"42a1f013372b2b687fb62aff10fadf95f3f117e042d9c63b1a90b3cbf560b701","created_at":"2026-08-02T16:45:30Z","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-en-aspic"}