{"id":6941,"slug":"chicken-a-la-italienne","title":"CHICKEN À LA ITALIENNE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["the remains of cold chicken (or turkey)","one tablespoon of olive oil","one teaspoon of tarragon vinegar or lemon juice","a few drops of onion juice","salt","pepper","finely chopped parsley","fritter batter","boiling fat","tomato or brown sauce"],"ingredients_norm":["remains of cold chicken","olive oil","tarragon vinegar or lemon juice","few drops of onion juice","salt","pepper","parsley","fritter batter","boiling fat","tomato or brown sauce"],"steps":["Cut the remains of cold chicken (or turkey) into pieces about an inch long.","Marinate them in a bowl containing one tablespoon of olive oil; one teaspoon of tarragon vinegar or lemon juice, a few drops of onion juice, salt and pepper.","At the end of half an hour sprinkle with finely chopped parsley.","Dip them in fritter batter.","Fry in boiling fat.","Drain on a brown paper.","Serve with or without tomato or brown sauce."],"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/12350","source_ref":"pg:12350:w27:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"757b0ee35c9253e3465b86a67aa8aa378be67795ba8b5c455ec380cadc27d641","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/chicken-a-la-italienne"}