{"id":6455,"slug":"chickens-livers-saute-au-madere","title":"Chickens' livers sauté, au Madère","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the livers","salt and pepper","butter","a cup of sauce Madère"],"ingredients_norm":["liver","salt and pepper","butter","sauce madere"],"steps":["Cut the livers in three, salt and pepper and fry in sauté pan in butter.","Drain off and add a cup of sauce Madère.","Do not let them boil in the sauce."],"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:w135:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8a4c27fcbd8d24963de440ebf8a3651c5c6379bd684dc7d05f933ea9769cc6d7","created_at":"2026-08-02T16:52:07Z","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/chickens-livers-saute-au-madere"}