{"id":5769,"slug":"fried-chicken-savoy","title":"Fried chicken, Savoy.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two small frying chickens","salt and pepper","flour","beaten eggs","bread crumbs","melted butter","a cupful of tomato sauce","asparagus tips à la Hollandaise"],"ingredients_norm":["frying chicken","salt and pepper","flour","egg","bread crumb","butter","cupful of tomato sauce","asparagus tips la hollandaise"],"steps":["Joint two small frying chickens.","Season with salt and pepper.","Roll in flour, then in beaten eggs, and finally in bread crumbs.","Fry in swimming hot melted butter.","When done pour a cupful of tomato sauce on a platter, lay the chicken on it.","Garnish with asparagus tips à la Hollandaise."],"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:w96:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"a67f12cc60f0d6827f95e14ac8d405c4f34da939e8915567d6f7092da230ba1d","created_at":"2026-08-02T16:46:28Z","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/fried-chicken-savoy"}