{"id":4993,"slug":"chicken-saute-madeleine-2","title":"Chicken sauté, Madeleine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two spring chickens","three ounces of butter","salt","pepper","two spoonfuls of sifted flour","one pint of boiling milk","one cup of cream","one and one-half cupfuls of macédoine vegetables"],"ingredients_norm":["spring chicken","butter","salt","pepper","flour","boiling milk","cream","and half cupfuls of macedoine vegetable"],"steps":["Joint two spring chickens and put in sauté pan with three ounces of butter, season with salt and pepper, and then simmer for five minutes.","Sprinkle two spoonfuls of sifted flour over the chicken and simmer for two minutes.","Add one pint of boiling milk and boil for ten minutes.","Remove the chicken to a platter, bring the sauce to a boil, add one cup of cream, and strain over the chicken.","See that the sauce is well seasoned.","Sprinkle about one and one-half cupfuls of macédoine vegetables over all."],"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:w47:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e264401f87ec1c6711f7d0d57789bfff2756feafef9b42fa708f290c89b78ea3","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-madeleine-2"}