{"id":5733,"slug":"dariole-duchesse","title":"Dariole Duchesse.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one ounce of flour","three ounces of sugar","two whole eggs","five yolks","one pint of milk","six crushed macaroons","tartelette dough, or puff paste parings","a little chopped candied fruit","powdered sugar","fruit sauce"],"ingredients_norm":["flour","sugar","whole egg","yolk","milk","macaroon","tartelette dough or puff paste paring","little chopped candied fruit","powdered sugar","fruit sauce"],"steps":["Mix one ounce of flour and three ounces of sugar with two whole eggs and five yolks.","Then add one pint of milk to which has been added six crushed macaroons.","Line about a dozen dariole moulds, or small timbales, with tartelette dough, or puff paste parings.","The paste should be rolled out very thin.","Into the bottom of each lined mould place a little chopped candied fruit, then fill with the above preparation.","Dust some powdered sugar on top, and bake in a rather hot oven.","Unmould and serve with fruit sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"about a dozen dariole moulds","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w94:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a84322f406bcedc439e1458ea2452930b29289a2418ae0fbfb05e1e82a0be441","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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/dariole-duchesse"}