{"id":6554,"slug":"canape-monte-carlo","title":"Canapé Monte Carlo","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["purée of foie gras","stiff mayonnaise","thin toast","chopped yolks of hard-boiled eggs","parsley in branches"],"ingredients_norm":["puree of foie gra","stiff mayonnaise","thin toast","yolks of hard boiled egg","parsley in branch"],"steps":["Mix purée of foie gras lightly with a little stiff mayonnaise.","Spread on thin toast.","Garnish around the edge with chopped yolks of hard-boiled eggs.","Serve on napkins with parsley in branches."],"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:w141:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"a00cc7804136a4550be335d8e9bd1076bfa6373c3547d31a3b36f56998cce9cc","created_at":"2026-08-02T16:52:24Z","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/canape-monte-carlo"}