{"id":4552,"slug":"ducale","title":"Ducale","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["artichoke bottoms","French peas","sauce Madère"],"ingredients_norm":["artichoke bottom","french pea","sauce madere"],"steps":["Artichoke bottoms filled with French peas, sauce Madère.","Use as a garnish for lamb, beef, sweetbreads, etc."],"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:w19:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ad87fc1e910c201c6674e1a42642a4db0faef1d8d64f88caf738c229e68ce91d","created_at":"2026-08-02T16:37:04Z","updated_at":"2026-08-02T16:37:04Z","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/ducale"}