{"id":6527,"slug":"chicken-croquettes","title":"Chicken croquettes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three cups of chicken hash made from white and dark meat","one cup of chopped fresh or canned mushrooms","one-half onion chopped very fine","butter","two cups of Allemande or cream sauce","salt","Cayenne pepper","the yolks of two eggs","a chopped truffle"],"ingredients_norm":["chicken hash made from white and dark meat","fresh or canned mushroom","onion chopped very fine","butter","allemande or cream sauce","salt","cayenne pepper","egg yolk","truffle"],"steps":["Simmer in butter.","Then add two cups of Allemande or cream sauce, season with salt and Cayenne pepper.","Put on fire and reduce until thick.","Bind with the yolks of two eggs.","Allow to become cold, and form in pyramid shape or in the shape of à large cork, bread, and fry in swimming fat until well colored.","Serve on napkin with sauce separate, or around the croquettes.","A chopped truffle may be added before simmering, if desired."],"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:w139:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bc6c1a00b01f3db77ef107dda56e6a9c7e9d6102367ad9775f224775dfb8ce33","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/chicken-croquettes"}