{"id":4563,"slug":"chicken-saute-montmorency","title":"Chicken sauté, Montmorency.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a chicken","salt","pepper","three ounces of butter","one cup of brown gravy or sauce Madère","one can of French mushrooms","croustades","small French peas"],"ingredients_norm":["chicken","salt","pepper","butter","brown gravy or sauce madere","french mushroom","croustade","french pea"],"steps":["Joint a chicken, season with salt and pepper, put three ounces of butter in a sauté pan and sauté the chicken.","When done remove the chicken to a platter, and put in the pan one cup of brown gravy or sauce Madère, and one can of French mushrooms.","Boil for a few minutes.","Then pour over the chicken.","Garnish with croustades filled with small French peas."],"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:w20:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e3041d86d77178819ba75b3d05935754b59a96e6c9787a4d048cbb3a58caa35f","created_at":"2026-08-02T16:37:08Z","updated_at":"2026-08-02T16:37:08Z","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-montmorency"}