{"id":5158,"slug":"broiled-chicken-tyrolienne","title":"Broiled chicken, Tyrolienne.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a spring chicken","salt and pepper","one shallot or small onion","a little chopped parsley and tarragon","two cloves","half a cup of olive oil","freshly made bread crumbs","two lemons","parsley in branches","rémoulade sauce"],"ingredients_norm":["spring chicken","salt and pepper","shallot or small onion","little chopped parsley and tarragon","clove","olive oil","made bread crumb","lemon","parsley in branch","remoulade sauce"],"steps":["Cut a spring chicken in four, lay in a deep porcelain dish, sprinkle with salt and pepper, add one shallot or small onion, chopped fine, a little chopped parsley and tarragon, two cloves, and half a cup of olive oil. Let it stand for one hour.","Then take out the chicken and roll in freshly made bread crumbs, and broil slowly for fifteen minutes.","Place on a platter and garnish with two lemons cut in half, and parsley in branches. Serve rémoulade sauce separate."],"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:w57:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b48b0d4303e16d07f80ee3dcfb072e3a8e0982c1e13611993425b0a08de45b30","created_at":"2026-08-02T16:42:54Z","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/broiled-chicken-tyrolienne"}