{"id":5016,"slug":"chicken-saute-demidoff","title":"Chicken sauté, Demidoff","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a spring chicken","salt","pepper","two ounces of butter","a cup of Madeira sauce","turnips glacé","onions glacé","queen olives","sherry wine","French carrots"],"ingredients_norm":["spring chicken","salt","pepper","butter","madeira sauce","turnips glace","onions glace","queen olive","sherry wine","french carrot"],"steps":["Joint a spring chicken, season with salt and pepper and put in sauté pan with two ounces of butter.","Heat, add the chicken, and sauté on both sides for fifteen minutes.","Add a cup of Madeira sauce, and dress on a platter with sauce over it.","Garnish the platter with turnips glacé; onions glacé; queen olives with the stones removed, and warmed in sherry wine; and French carrots."],"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:w48:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"91d653c256ff7ac3dae543f689240f2982c52d8ec2141c4d84f319abf8ebdc60","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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-demidoff"}