{"id":4694,"slug":"chicken-saute-hongroise","title":"Chicken sauté, Hongroise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one chicken","two ounces of butter","salt","a little paprika","one sliced onion","one cup of cream","one-half cup of cream sauce","macédoine of vegetables"],"ingredients_norm":["chicken","butter","salt","little paprika","onion","cream","cream sauce","macedoine of vegetable"],"steps":["Joint a chicken and put in a sauté pan with two ounces of butter, season with salt and a little paprika, simmer for five minutes.","Then add a sliced onion and simmer slowly for ten minutes with the cover over the pan.","Then add a cup of cream and cook for four minutes, and add one-half cup of cream sauce.","Remove the chicken to a platter, pour the sauce over it, and garnish both ends of the platter with macédoine of vegetables."],"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:w28:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f253e561533ef627b91293cbdbfe67902d883419a13a4e08d26800f76d893fdb","created_at":"2026-08-02T16:38:20Z","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-hongroise"}