{"id":5719,"slug":"chicken-saute-alsacienne","title":"Chicken sauté, Alsacienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one chicken","one ounce of butter","salt and pepper","a chopped shallot","one-half spoonful of flour","one-half glass of white wine","one cup of bouillon","a spoonful of meat extract","noodles","flour dumplings","chopped parsley"],"ingredients_norm":["chicken","butter","salt and pepper","shallot","flour","white wine","bouillon","meat extract","noodle","flour dumpling","parsley"],"steps":["Cut a chicken in four.","Heat one ounce of butter in a sauté pan, add the chicken, season with salt and pepper and a chopped shallot, and cook until golden yellow.","Then add one-half spoonful of flour, and toss.","Then add one-half glass of white wine, one cup of bouillon, and a spoonful of meat extract; and simmer for fifteen minutes.","Serve on a platter garnished on one side with noodles, and on the other side with flour dumplings. 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:w93:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1aa2fa1e120b16fb73a52dd15f8d9ba9681717f43e7877e38c22c2ed5e45b3f4","created_at":"2026-08-02T16:46:28Z","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-saute-alsacienne"}