{"id":5885,"slug":"broiled-quail-on-toast","title":"Broiled quail on toast","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Quail","Salt","Pepper","Oil","Buttered toast","Maître d'hôtel butter","Watercress","Lemons"],"ingredients_norm":["quail","salt","pepper","oil","buttered toast","maitre d'hotel butter","watercress","lemon"],"steps":["Split the quail, season with salt and pepper, roll in oil, and broil.","When done place each quail on a piece of buttered toast, put a spoonful of maître d'hôtel butter on top of each, and garnish with watercress and lemons cut in half."],"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:w104:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b21993b6f2ebe4c7ea540cebd102166c42ba1d7fefab74cdcbc21ef1ab387525","created_at":"2026-08-02T16:47:33Z","updated_at":"2026-08-02T16:47:33Z","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/broiled-quail-on-toast"}