{"id":6391,"slug":"chicken-hash-victor","title":"Chicken hash, Victor","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["The white meat of a boiled chicken or soup hen","half as much fresh-boiled potatoes","six shallots","four ounces of sweet butter","clear chicken broth","salt, pepper and a little chives","chopped chervil","Melba toast"],"ingredients_norm":["white meat of boiled chicken or soup hen","as much fresh boiled potato","shallot","sweet butter","clear chicken broth","salt pepper and little chive","chervil","melba toast"],"steps":["Take the white meat of a boiled chicken or soup hen and cut in half inch squares, and half as much fresh-boiled potatoes cut the same way.","Chop six shallots very fine and simmer in four ounces of sweet butter, but do not let them become colored.","Add the chicken and potatoes, and cover with clear chicken broth.","Season with salt, pepper and a little chives, and let simmer for five minutes.","Serve in a chafing dish with a sprinkle of chopped chervil on top.","Melba toast 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:w132:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d5eaf576284aedc6b0942a19f3aabd72419376645bcac90c7f10cdd9f7ef2662","created_at":"2026-08-02T16:52:07Z","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-victor"}