{"id":6372,"slug":"cardons-a-la-moelle","title":"Cardons à la moelle.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["canned cardons","sliced beef marrow","brown gravy","juice of one lemon","some chopped parsley"],"ingredients_norm":["canned cardon","beef marrow","brown gravy","juice of lemon","parsley"],"steps":["Empty into a vessel and warm in its own juice.","Parboil some sliced beef marrow, put into a brown gravy with the juice of one lemon and some chopped parsley.","Remove cardon from its broth, put on a platter and pour the brown sauce and marrow over all."],"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:w131:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c7e8baae1a45ee2948c9b76338cd009d3010bc708e5ed9eb5fc07f3ffde0c0c8","created_at":"2026-08-02T16:51:58Z","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/cardons-a-la-moelle"}