{"id":6236,"slug":"chicken-a-la-king-2","title":"Chicken à la King","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Breast of a boiled chicken or hen (fowl)","3/4 pint of cream","Salt","Cayenne pepper","1 glass of best sherry or Madeira wine","Yolks of 2 eggs","1/4 pint of cream (for thickening)","Sliced truffles"],"ingredients_norm":["breast of boiled chicken or hen","cream","salt","cayenne pepper","best sherry or madeira wine","egg yolk","truffle"],"steps":["Take the breast of a boiled chicken or hen (fowl), and cut in very thin, diamond-shape pieces.","Put in pan and add three-quarters of a pint of cream, salt and Cayenne pepper.","Boil from three to five minutes.","Add a glass of best sherry or Madeira wine.","Boil for a minute and thicken with the yolks of two eggs, mixed with one-quarter pint of cream.","Put some sliced truffles on top."],"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:w123:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1c29f393a07dc7709eef7b52f1bf04004b5390e63c3792fe6956542ad54df52c","created_at":"2026-08-02T16:50:21Z","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/chicken-a-la-king-2"}