{"id":5066,"slug":"chicken-saute-au-madere","title":"Chicken sauté, au Madère","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a spring chicken","salt","pepper","a small piece of butter","a spoonful of flour","a half glass of Madeira wine","a cupful of stock or bouillon","a spoonful of meat extract","a spoonful of dry sherry wine"],"ingredients_norm":["spring chicken","salt","pepper","butter","flour","madeira wine","cupful of stock or bouillon","meat extract","dry sherry wine"],"steps":["Joint a spring chicken, season with salt and pepper.","Put a small piece of butter in a frying pan, heat, and add the chicken.","When nice and brown sprinkle with a spoonful of flour and brown again.","Then add a half glass of Madeira wine, simmer a few minutes, add a cupful of stock or bouillon, and a spoonful of meat extract, and boil for five minutes.","Dress the chicken on a platter, reduce the sauce one half, season well, and strain through a fine cloth or sieve.","Before pouring over the chicken add a spoonful of dry sherry wine."],"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:w52:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"461e018a4087d88fe1cbd2aa6b20da76807ff9e6042f39016d05a764fd76fa08","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-au-madere"}