{"id":4489,"slug":"chicken-saute-parisienne-1","title":"Chicken sauté, Parisienne (1)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one young chicken","two ounces of butter","salt and pepper","two cups of tomato sauce","one dozen sliced canned French mushrooms","macaroni in cream"],"ingredients_norm":["young chicken","butter","salt and pepper","tomato sauce","canned french mushroom","macaroni in cream"],"steps":["Joint a young chicken and sauté in pan with two ounces of butter.","Season with salt and pepper, and when done add two cups of tomato sauce and one dozen sliced canned French mushrooms.","Cook for two minutes in the sauce, dress the chicken on platter, pour the sauce over it, and garnish with macaroni in cream."],"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:w15:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5801f4ddbddfcb6e7a9f3256bd6bc275ea02ab0bc3953799f1175d5019c7f982","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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-parisienne-1"}