{"id":6242,"slug":"cauliflower-polonaise","title":"Cauliflower, Polonaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Fresh-boiled cauliflower","2 finely chopped boiled eggs","Salt","Pepper","Some chopped parsley","3 ounces of sweet butter","2 tablespoonsful of fresh bread crumbs"],"ingredients_norm":["fresh boiled cauliflower","boiled egg","salt","pepper","parsley","sweet butter","tablespoonsful of fresh bread crumb"],"steps":["Put on a platter some fresh-boiled cauliflower and sprinkle with two finely chopped boiled eggs, salt and pepper and some chopped parsley.","In a pan on range put three ounces of sweet butter.","When warm add two tablespoonsful of fresh bread crumbs and allow to become well browned.","Pour over cauliflower when very hot."],"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:w123:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"6c1c8719b50c0a00149deb051e97acea09203f91f863207b0a22657be92477f0","created_at":"2026-08-02T16:50:21Z","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/cauliflower-polonaise"}