{"id":5424,"slug":"canape-st-francis-2","title":"Canapé St. Francis.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four nice leaves of yellow lettuce","four round pieces of toast, two and one-half inches in diameter","fresh caviar","two ripe tomatoes","white wine vinegar","olive oil","a little salt","fresh ground black pepper","anchovy fillets","fine-chopped chervil"],"ingredients_norm":["nice leaves of yellow lettuce","round pieces of toast and half inches in diameter","fresh caviar","ripe tomato","white wine vinegar","olive oil","little salt","fresh ground black pepper","anchovy fillet","fine chopped chervil"],"steps":["Put four nice leaves of yellow lettuce on four dessert plates.","Cut four round pieces of toast, two and one-half inches in diameter, spread with fresh caviar, and place on top of the lettuce.","Peel two ripe tomatoes and cut in four nice slices, and lay on top of the caviar.","Sprinkle each piece with one third white wine vinegar and two-thirds olive oil, and a little salt and fresh ground black pepper mixed together.","Lay two fillets of anchovies crosswise over each, and finally sprinkle some fine-chopped chervil over all.","Serve cold."],"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:w75:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"d9eb4dc17fdf50279b2ecd4b6c555878907697f13a8f2cfe63c92113be2df765","created_at":"2026-08-02T16:44:05Z","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-st-francis-2"}