{"id":4438,"slug":"asparagus-polonaise","title":"Asparagus Polonaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four pounds of boiled fresh, or two cans, of asparagus","salt","pepper","one chopped boiled egg","some chopped parsley","three ounces of sweet butter","two tablespoonsful of bread crumbs"],"ingredients_norm":["boiled fresh or cans of asparagus","salt","pepper","boiled egg","parsley","sweet butter","tablespoonsful of bread crumb"],"steps":["Put four pounds of boiled fresh, or two cans, of asparagus on a platter.","Have the asparagus very hot.","Sprinkle the tips with salt and pepper, one chopped boiled egg, and some chopped parsley.","Melt in a pan, three ounces of sweet butter, add two tablespoonsful of bread crumbs, fry until brown, and pour over the tips of the asparagus."],"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:w12:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c165b94377fd0318a55b7fec2b71b8c7c6edd475991124fc269156287f2f3c23","created_at":"2026-08-02T16:37:02Z","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/asparagus-polonaise"}