{"id":5373,"slug":"chicken-saute-viennoise","title":"Chicken sauté, Viennoise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a spring chicken","salt","pepper","flour","beaten eggs","bread crumbs","melted butter","cream sauce","new peas cooked in butter"],"ingredients_norm":["spring chicken","salt","pepper","flour","egg","bread crumb","butter","cream sauce","new peas cooked in butter"],"steps":["Joint a spring chicken, season with salt and pepper.","Roll in flour, then in beaten eggs, and finally in bread crumbs.","Fry in melted butter.","When done place on a platter.","Pour cream sauce around it.","Garnish with new peas cooked 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:w72:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"56e199b15be5c3f4dc4f4aa713900f61c04c13ad6a117cf9856362ea4cbe031d","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-viennoise"}