{"id":5958,"slug":"chicken-hash-italienne","title":"Chicken hash, Italienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of butter","one chopped onion, or six chopped shallots","one-half spoonful of flour","one glass of sherry wine","one cup of broth or stock","one whole boiled fowl cut in small dices","one pound of dried mushrooms that have been previously soaked in cold water for one hour","salt and pepper"],"ingredients_norm":["butter","onion","flour","sherry wine","broth or stock","whole boiled fowl cut in small dice","dried mushrooms that have been previously soaked in cold water for hour","salt and pepper"],"steps":["Put two ounces of butter in a sauté pan with one chopped onion, or six chopped shallots. Fry.","Then add one-half spoonful of flour and cook until brown.","Then add one glass of sherry wine, and one cup of broth or stock, one whole boiled fowl cut in small dices, and one pound of dried mushrooms that have been previously soaked in cold water for one hour.","Season with salt and pepper, and boil all together for thirty minutes.","Serve toast Melba separate."],"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:w109:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"38f3eeac65b60e9f0d8c44cb2f07f5d0556faac8805c8f2fd796f5ed49026649","created_at":"2026-08-02T16:47:53Z","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-hash-italienne"}