{"id":4288,"slug":"chicken-valencienne","title":"Chicken, Valencienne.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a jointed chicken","salt","pepper","butter","suprême","truffles","fresh mushrooms","quenelles (chicken dumplings)","heart-shaped fried crusts of bread"],"ingredients_norm":["jointed chicken","salt","pepper","butter","supreme","truffle","fresh mushroom","quenelle","heart shaped fried crusts of bread"],"steps":["Salt and pepper a jointed chicken and sauté in pan with butter.","Put on platter.","Serve with suprême with truffles and fresh mushrooms, cut in small squares, and quenelles (chicken dumplings), teaspoon size.","Garnish with heart-shaped fried crusts of bread."],"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:w2:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1f339c5448d633828b61ae37eadf9fc4d0d350324f3859ec1a82a65b95f18dcd","created_at":"2026-08-02T16:34:18Z","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-valencienne"}