{"id":5344,"slug":"chicken-fricassee-a-l-ancienne","title":"Chicken fricassée, à l'ancienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 young roasting chicken, cut in eight pieces","1 quart cold water","Salt","1/2 pint small peeled white onions","1 pint small round raw Parisian potatoes","1 pound parboiled salt pork, cut in small dices","1 bouquet garni","2 spoonfuls of flour","1/2 cup water","2 egg yolks","1/2 cup cream","Chopped parsley"],"ingredients_norm":["young roasting chicken","cold water","salt","white onion","round raw parisian potato","parboiled salt pork","bouquet garni","flour","water","egg yolk","cream","parsley"],"steps":["Cut a young roasting chicken in eight pieces, wash well, and put in a pot in one quart of cold water.","Season with salt, bring to a boil, and skim.","Add one-half pint of small peeled white onions, one pint of small round raw Parisian potatoes, one pound of parboiled salt pork cut in small dices, and one bouquet garni.","Boil until done; then remove the bouquet garni, and take off the fat on top of the broth.","Mix in a bowl two spoonfuls of flour and one-half cup of water, and let it run into the boiling fricassee.","Boil for five minutes; then bind with the yolks of two eggs and one-half cup of cream.","When serving sprinkle with chopped parsley."],"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:w69:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"2185474cf7d9f149babea3dbb4df1b2481b44cca90e66c9ff64cac899c61abfa","created_at":"2026-08-02T16:42:55Z","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-fricassee-a-l-ancienne"}