{"id":5004,"slug":"chicken-saute-montpensier","title":"Chicken sauté, Montpensier","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one spring chicken","salt","pepper","one ounce of butter","one-half spoonful of flour","one-half cup of bouillon","a spoonful of meat extract","quartered tomatoes sautéed in butter","chopped parsley and chives","small pieces of bread cut in heart shapes and fried in butter"],"ingredients_norm":["spring chicken","salt","pepper","butter","flour","bouillon","meat extract","tomatoes sauteed in butter","parsley and chive","bread cut in heart shapes and fried in butter"],"steps":["Joint a spring chicken and season with salt and pepper.","Melt in a sauté pan one ounce of butter; when hot add the chicken and sauté until nice and brown.","Then sprinkle with one-half spoonful of flour and let that get brown; add one-half cup of bouillon and a spoonful of meat extract, and simmer without being covered for five minutes.","Then remove the chicken to a platter, season the sauce well and pour over it.","Garnish with quartered tomatoes sautéed in butter, and chopped parsley and chives, and also with small pieces of bread cut in heart shapes and fried in butter."],"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:w47:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"cdca4bea4984c93938d61356b84fb3592706daf749c30c172ab513766ea33781","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-montpensier"}