{"id":5268,"slug":"bouchettes","title":"Bouchettes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["mixture as for lady fingers","jam or marmalade","white or pink icing","chocolate icing (for chocolate bouchettes)","coffee icing (for coffee bouchettes)"],"ingredients_norm":["mixture as for lady finger","jam or marmalade","white or pink icing","chocolate icing","coffee icing"],"steps":["Make a mixture as for lady fingers.","Put it into a pastry bag, and press out on paper in dots the size of a \"quarter.\"","Bake in a moderate oven.","Allow to become cold, spread some jam or marmalade on the bottom of one and press another one on the jam, making a ball, and so on.","Coat them with a white or pink icing.","For chocolate bouchettes: make as above, coat with chocolate icing.","For coffee bouchettes: make as above, coat with coffee icing."],"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:w64:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"dfa7e1abed61156a2e3f9c244f58f463661023382bf8f241ee12abbafa150784","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/bouchettes"}