{"id":4610,"slug":"chicken-saute-salonika","title":"Chicken sauté, Salonika.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a chicken","salt and pepper","two spoonfuls of olive oil","one chopped shallot","one cup of brown gravy","chopped parsley","fried artichokes"],"ingredients_norm":["chicken","salt and pepper","olive oil","shallot","brown gravy","parsley","fried artichoke"],"steps":["Joint a chicken and season with salt and pepper.","Put two spoonfuls of olive oil in a sauté pan, and when very hot add the chicken.","Sauté until nice and brown, then add one chopped shallot.","When the shallot is hot pour off the oil, add one cup of brown gravy, and simmer for five minutes.","Dish up on a flat platter, pour the sauce over it, sprinkle with chopped parsley, and garnish both ends of the platter with fried artichokes."],"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:w23:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2f83eaaf3073136f735fe8a6352e90d233a085afd330a4274489168da5979761","created_at":"2026-08-02T16:37:21Z","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-salonika"}