{"id":4417,"slug":"cepes-tyrolienne-cold","title":"Cèpes Tyrolienne (cold)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one carrot","one celery root","one chopped onion","two ounces of butter","one glass of white wine","one-half cup of tomato sauce","some chopped chervil","one can of sliced cèpes"],"ingredients_norm":["carrot","celery root","onion","butter","white wine","tomato sauce","chervil","cepe"],"steps":["Cut in small dices one carrot and one celery root, and put in casserole with one chopped onion and two ounces of butter.","Simmer.","Then add one glass of white wine and reduce.","Then add one-half cup of tomato sauce, some chopped chervil, and one can of sliced cèpes.","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:w10:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9a1cff312c5da9e9802cd34bc1989ccf077740922e2c047cce95083fd59a88e0","created_at":"2026-08-02T16:37:02Z","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/cepes-tyrolienne-cold"}