{"id":5660,"slug":"canape-thon-marine","title":"Canapé thon mariné.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Butter","Four pieces of toast","Thin slices of thon mariné","A little mayonnaise","Chopped boiled eggs","Chopped parsley","Parsley in branches","Quartered lemons"],"ingredients_norm":["butter","toast","thin slices of thon marine","little mayonnaise","boiled egg","parsley","parsley in branch","lemon"],"steps":["Butter four pieces of toast.","Lay thin slices of thon mariné on top.","Spread a little mayonnaise over all with a knife.","Garnish the edges with chopped boiled eggs and chopped parsley.","Serve on a napkin with parsley in branches, and quartered lemons."],"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:w90:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2751e006be521c98b600d7b03667595b430501c3be4b247b83d9f42e9b49359f","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-thon-marine"}