{"id":4876,"slug":"creme-parisienne","title":"Crème Parisienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cream of chicken soup","cream of chicory soup","bread","butter"],"ingredients_norm":["cream of chicken soup","cream of chicory soup","bread","butter"],"steps":["Cream of chicken and cream of chicory soups mixed.","Serve bread cut in small squares and fried in butter."],"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:w40:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"cf2bf522dcf5ee2779c7205d323bb25a5556ac342db4538072307b9c17dc006b","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/creme-parisienne"}