{"id":4674,"slug":"asparagus-polonaise-2","title":"Asparagus Polonaise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four pounds of boiled fresh asparagus","three ounces of fresh butter","one-half cup of fresh bread crumbs","a little pepper","chopped parsley","a hard-boiled egg (optional)"],"ingredients_norm":["boiled fresh asparagus","fresh butter","fresh bread crumb","little pepper","parsley","hard boiled egg"],"steps":["Put four pounds of boiled fresh asparagus, (for four persons), on a platter.","In a frying pan put three ounces of fresh butter, and one-half cup of fresh bread crumbs, and fry until the crumbs are golden yellow.","Then pour over the tips of the asparagus, sprinkle with a little pepper and chopped parsley. A hard-boiled egg chopped fine, may be added if desired."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"4 persons","yield_text":"for four persons","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w27:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bc08b6c75c0300e6739d199c0c44fb4176667642986a521cd2131ad66b61ee67","created_at":"2026-08-02T16:38:20Z","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-2"}