{"id":5337,"slug":"fried-chicken-villeroi","title":"Fried chicken, Villeroi","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 chicken","Salt and pepper","Flour","Beaten eggs","Fresh bread crumbs","1/2 cup melted butter","1 pint of sauce Allemande","1 cup fresh-boiled new peas"],"ingredients_norm":["chicken","salt and pepper","flour","egg","fresh bread crumb","butter","sauce allemande","fresh boiled new pea"],"steps":["Joint a chicken, season with salt and pepper, roll in flour, then in beaten eggs and fresh bread crumbs.","Put one-half cup of melted butter in a pan, heat, and then fry the chicken.","Make a pint of sauce Allemande (March 4), add one cup of fresh-boiled new peas, and season well.","Put some of the sauce on a platter, lay the chicken on top, and serve the remainder of the sauce in a sauceboat."],"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:w69:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"fd9b725556576c99bfea919558e0bf2033765444d0e902fb7f0195fe8cc507ba","created_at":"2026-08-02T16:42:55Z","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-villeroi"}