{"id":6421,"slug":"chicken-saute-marengo","title":"Chicken sauté, Marengo.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["chicken","salt","pepper","olive oil","four chopped shallots","a little garlic","one-half glass of white wine","one cup of brown gravy","one cup of chopped tomatoes","one can of French mushrooms","eggs","croûtons","chopped parsley","a few slices of truffle"],"ingredients_norm":["chicken","salt","pepper","olive oil","shallot","little garlic","white wine","brown gravy","tomato","french mushroom","egg","crouton","parsley","few slices of truffle"],"steps":["Joint of chicken, season with salt and pepper and put in pan in very hot olive oil.","When nice and brown on both sides add four chopped shallots and a little garlic and allow them to get hot, but not brown.","Then add one-half glass of white wine and reduce.","Add one cup of brown gravy, one cup of chopped tomatoes and one can of French mushrooms. Cook for fifteen minutes.","Dish up and garnish with eggs and croûtons fried in oil, chopped parsley, and a few slices of truffle on top."],"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:w133:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d2f7f3cfb1633404bfd0700149d27030f6bce420d645148b0c76f342e8d70550","created_at":"2026-08-02T16:52:07Z","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-marengo"}