{"id":4756,"slug":"chicken-tyrolienne-2","title":"Chicken, Tyrolienne.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["A tender fowl","Flour to dust","Plenty of butter","Salt and pepper to taste","A spoonful of sherry","Half a cup of brown gravy","A slice of boiled ham, diced fine","One large tomato, cut in small pieces","Chopped parsley","Apples fried in butter"],"ingredients_norm":["tender fowl","flour to dust","plenty of butter","salt and pepper","sherry","brown gravy","boiled ham","tomato","parsley","apples fried in butter"],"steps":["Joint a tender fowl, and dust lightly with flour.","Put into a pan with plenty of butter, and simmer slowly for about fifteen minutes, turning frequently so it will become brown on all sides.","Then sprinkle liberally with salt and pepper, add a spoonful of sherry and half a cup of brown gravy, a slice of boiled ham diced fine, and one large tomato cut in small pieces.","Simmer slowly again for ten minutes.","Dish up on a platter, sprinkle with chopped parsley, and garnish with apples 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:w33:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b8a86895b2df249f8a012750d3bc9b24f14fbddacc745f765762a33fdb743701","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-tyrolienne-2"}