{"id":4490,"slug":"chicken-saute-parisienne-2","title":"Chicken sauté, Parisienne (2)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one chicken","two ounces of butter","salt and pepper","two chopped shallots","one cup of sauce Madère","juice of one lemon","some chopped parsley"],"ingredients_norm":["chicken","butter","salt and pepper","shallot","sauce madere","juice of lemon","parsley"],"steps":["Joint the chicken and put in sauté pan with two ounces of butter, and season with salt and pepper.","When nearly done, add two chopped shallots and heat them through, only.","Add one cup of sauce Madère, the juice of one lemon, and some chopped parsley.","Serve with Parisian potatoes."],"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:w15:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b5b209806cc2af738d8adfac28434f3bd3dc2f5e73318c1b361ad899c71656ff","created_at":"2026-08-02T16:37:02Z","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-parisienne-2"}