{"id":4275,"slug":"croquettes-liviannienne","title":"Croquettes Liviannienne.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four leaves of melted gelatine","one pint of mayonnaise","crab meat","chopped yolks of hard-boiled eggs","chopped parsley"],"ingredients_norm":["leaves of melted gelatine","mayonnaise","crab meat","yolks of hard boiled egg","parsley"],"steps":["Mix four leaves of melted gelatine with one pint of mayonnaise and use to bind some crab meat.","Cool and form in small croquettes.","Roll in chopped yolks of hard-boiled eggs mixed with chopped parsley."],"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:w2:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e81edca2e40b8346d0c6c63d2a3543b2ac0334a3892b1973687d26e98ff8fb9c","created_at":"2026-08-02T16:34:18Z","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/croquettes-liviannienne"}