{"id":5176,"slug":"chicken-saute-demi-deuil","title":"Chicken sauté, demi-deuil","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a spring chicken","salt","pepper","two ounces of butter","a spoonful of flour","a cup of chicken broth or white bouillon","one-half cup of thick cream","yolks of two eggs","one-half can of French mushrooms","two truffles"],"ingredients_norm":["spring chicken","salt","pepper","butter","flour","chicken broth or white bouillon","thick cream","egg yolk","french mushroom","truffle"],"steps":["Cut a spring chicken in four, season with salt and pepper, put in a sauté pan with two ounces of butter, and simmer for five minutes, without allowing to get color.","Then sprinkle with a spoonful of flour, and simmer again.","Then add a cup of chicken broth or white bouillon, and boil for ten minutes.","Then remove the chicken to a platter.","Mix one-half cup of thick cream and the yolks of two eggs, and let it run into the boiling sauce. Season well, and strain.","Slice one-half can of French mushrooms and two truffles, and add to the sauce. Heat, and pour over the chicken."],"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:w58:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"10fd838d0ecec795029ddf8099646501e44b211a17274746796b29a816c4d126","created_at":"2026-08-02T16:42:54Z","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-demi-deuil"}