{"id":4898,"slug":"chicken-saute-austin","title":"Chicken sauté, Austin","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a chicken","salt and pepper","two ounces of hot melted butter","one cup of brown gravy","two sliced truffles","one spoonful of chopped tarragon"],"ingredients_norm":["chicken","salt and pepper","hot melted butter","brown gravy","truffle","tarragon"],"steps":["Joint a chicken, season well with salt and pepper, put in sauté pan with two ounces of hot melted butter, and fry until brown on both sides.","Then add one cup of brown gravy, two sliced truffles, and one spoonful of chopped tarragon.","Boil for five minutes."],"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:w41:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5a8123f0f95eca85c616b0ca446659c019fe1eda1e1e56be190dff7390d243bb","created_at":"2026-08-02T16:40:36Z","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-austin"}