{"id":4956,"slug":"dartois-chantilly","title":"Dartois Chantilly.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Puff paste","Egg (for brushing)","Sweetened whipped cream","Vanilla flavor"],"ingredients_norm":["puff paste","egg","sweetened whipped cream","vanilla flavor"],"steps":["Roll some puff paste with six turns, and about one-quarter inch thick.","Cut in strips two inches wide and four inches long.","Place them in a wet pan about one-half inch apart, and let them set for a few minutes, then brush over with egg, and with the point of a small knife mark a line about one-eighth inch deep all around the cakes, and about one-quarter inch from the edges.","Bake in rather hot oven for about twenty-five minutes.","Remove the top while hot, and empty the cake, leaving only the dry crust.","Fill with sweetened whipped cream, vanilla flavor, after cooling."],"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:w44:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"469730f09062503d4cd98e64b7b70205282b052de0542354e5d5b3870fdf32a4","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/dartois-chantilly"}