{"id":4464,"slug":"chickens-livers-saute-forestiere","title":"Chickens' livers sauté, Forestière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a dozen chicken livers","salt and pepper","a piece of butter","one pound of fresh mushrooms","butter","two cupsful of brown gravy or Madeira sauce","chopped parsley"],"ingredients_norm":["chicken liver","salt and pepper","butter","fresh mushroom","cupsful of brown gravy or madeira sauce","parsley"],"steps":["Clean a dozen chicken livers, cut in two, and season with salt and pepper.","Melt a piece of butter in frying pan, add the livers, and sauté over a quick fire for a few minutes.","Slice one pound of fresh mushrooms and fry them in butter.","Then put the mushrooms and livers together in a sauce pot on the stove, and cover with two cupsful of brown gravy or Madeira sauce.","Get as hot as possible without boiling, serve in deep dish, or chafing dish, with chopped parsley on top."],"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:w13:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"67f9ec105ea7ed8ab65d658629fffd1ecdc4595639bf257ba53080dcc795a718","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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-forestiere"}