{"id":5084,"slug":"chicken-saute-amphitian","title":"Chicken sauté Amphitian.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a chicken","salt and pepper","butter (for sautéing)","four heads of fresh mushrooms","one ounce of butter","two sliced truffles","one-half glass of sherry wine","one cup of brown gravy (meat or chicken gravy)","four timbales of rice à la Créole"],"ingredients_norm":["chicken","salt and pepper","butter","fresh mushroom","truffle","sherry wine","brown gravy","timbales of rice la creole"],"steps":["Joint a chicken, season with salt and pepper, and sauté in butter.","When done place on a platter.","Slice four heads of fresh mushrooms, put in a casserole with one ounce of butter, season with salt and pepper, and simmer till soft.","Then add two sliced truffles, and one-half glass of sherry wine, and boil for five minutes.","Then add one cup of brown gravy (meat or chicken gravy); and pour over the chicken.","Garnish the platter with four timbales of rice, à la Créole."],"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:w53:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ff767521dedac96915547d9538da37c432b8627b9b55b3b253b9b801e724c2aa","created_at":"2026-08-02T16:41:08Z","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-amphitian"}