{"id":6410,"slug":"chicken-saute-ambassadrice","title":"Chicken sauté, Ambassadrice.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["chicken","butter","sauce suprême","truffles","mushrooms","goose liver sauté"],"ingredients_norm":["chicken","butter","sauce supreme","truffle","mushroom","goose liver saute"],"steps":["Joint chicken and sauté in butter.","Serve with sauce suprême, garnished with truffles, mushrooms and goose liver sauté."],"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:w133:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"a736c40f0b63e4e80e62a00650e5aac256d512835958c034e3b80ab371d123a4","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-ambassadrice"}