{"id":4838,"slug":"dubney-sandwiches","title":"Dubney sandwiches.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a cupful of chopped chicken or turkey meat","a spoonful of mayonnaise","a teaspoonful of minced onion","two minced shallots","a pinch of chopped chives","salt and pepper","well-buttered warm toast"],"ingredients_norm":["cupful of chopped chicken or turkey meat","mayonnaise","onion","shallot","chive","salt and pepper","buttered warm toast"],"steps":["To a cupful of chopped chicken or turkey meat add a spoonful of mayonnaise, a teaspoonful of minced onion, two minced shallots, a pinch of chopped chives, and season with salt and pepper.","Spread on well-buttered warm toast."],"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:w38:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"362d53d084dcb17ca1efaa28d3398a7df4e8b6568552b220cd8c06ff94cebf4e","created_at":"2026-08-02T16:40:36Z","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/dubney-sandwiches"}