{"id":6566,"slug":"chicken-dumplings","title":"Chicken dumplings","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the breast of a raw fowl","salt","Cayenne pepper","some very thick cream (not whipped)","goose liver purée"],"ingredients_norm":["breast of raw fowl","salt","cayenne pepper","thick cream","goose liver puree"],"steps":["Take the breast of a raw fowl and trim carefully away the fat, using the white meat only.","Chop very fine and pass through a fine sieve, place in a bowl on ice, season with salt and Cayenne pepper, and with a wooden spoon stir in little by little some very thick cream (not whipped), which has been kept on ice.","Add the cream until you have nearly double the amount of force meat.","Have two teaspoons in cold water.","Take one and fill with the force meat, make a little hole in the middle and fill with goose liver purée and close up.","Remove the dumpling from the first spoon with the other one and place on a buttered pan, and continue.","When enough are formed cover with stock and bring to the boiling point, then set off the fire and let stand for ten minutes on the back of the range.","The force meat may be used for small dumplings without the purée of goose liver; or some other filling may be used. Make them small for garnishing consommé, vol au vent, patties, financière, tortue, etc. The force meat is also used to make timbales of chicken."],"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:w142:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c79828d9aabde84533795ef043cc93d8da27fa238de180b94ea03da05df71ad4","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-dumplings"}