{"id":5980,"slug":"chicken-saute-josephine","title":"Chicken sauté, Josephine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two spring chickens","salt and pepper","two ounces of butter","a spoonful of olive oil","six chopped shallots","one tablespoonful of carrot cut in very small dices","one bay leaf cut very fine","one-half of a clove","a little parsley","two heads of mushrooms, all chopped very fine","one spoonful of raw ham cut in very small squares","one pony of brandy","two more ounces of sweet butter","the juice of a lemon"],"ingredients_norm":["spring chicken","salt and pepper","butter","olive oil","shallot","carrot cut in very small dice","bay leaf cut very fine","clove","little parsley","mushroom","raw ham cut in very small square","pony of brandy","more ounces of sweet butter","juice of lemon"],"steps":["Cut two spring chickens in quarters, and season with salt and pepper.","In a sauté pan put two ounces of butter and a spoonful of olive oil.","Set on the stove until hot, add the chicken, and sauté.","When nearly done add six chopped shallots, one tablespoonful of carrot cut in very small dices, one bay leaf cut very fine, one-half of a clove, a little parsley, and two heads of mushrooms, all chopped very fine.","Also one spoonful of raw ham cut in very small squares.","When the chicken is cooked remove to a platter, and to the sauté pan add one pony of brandy and reduce one-half.","Then add two more ounces of sweet butter and the juice of a lemon, 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:w111:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a1e198c71da45b66e3a864f4ba45c25fa9fba92deca3536669ecbf90fb65fbf7","created_at":"2026-08-02T16:47:53Z","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-josephine"}