{"id":6011,"slug":"chicken-leon-x","title":"Chicken Leon X.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one large fat roasting chicken or capon","salt","one carrot","a bouquet garni","two ounces of butter","two ounces of flour","one pint of chicken broth","yolks of three eggs","a cup of cream","two ounces of sweet butter","macaroni cooked in cream","sliced truffle","sliced canned French mushrooms","parboiled goose liver"],"ingredients_norm":["fat roasting chicken or capon","salt","carrot","bouquet garni","butter","flour","chicken broth","egg yolk","cream","sweet butter","macaroni cooked in cream","truffle","canned french mushroom","parboiled goose liver"],"steps":["Put on fire, in cold water, one large fat roasting chicken or capon. Add salt, one carrot, and a bouquet garni. Boil until soft.","Make a sauce with two ounces of butter mixed with two ounces of flour.","When hot add one pint of the chicken broth. If too thick add a little more of the broth. Boil for half an hour.","Then bind with the yolks of three eggs mixed with a cup of cream.","Strain, and add two ounces of sweet butter. Stir the sauce well until the butter is melted.","Place the chicken on a platter and garnish with macaroni cooked in cream.","Pour a little of the sauce over the chicken.","To the remainder of the sauce add in equal parts some sliced truffle, sliced canned French mushrooms and parboiled goose liver. Serve this sauce 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:w112:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"81edaff601923a4c0f7e8c128bf045b092e57e07f599123943907f0ccf9d1579","created_at":"2026-08-02T16:48:19Z","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-leon-x"}