{"id":6339,"slug":"duchesse-potatoes","title":"Duchesse potatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["dough as for potato croquettes","a little flour","yolks of eggs","butter"],"ingredients_norm":["dough as for potato croquette","little flour","egg yolk","butter"],"steps":["Make dough as for potato croquettes.","Roll on table with a little flour, and cut in the shape of a cork.","Flatten and cut a cross on the top with a small knife.","Brush with yolks of eggs.","Put on buttered pan and bake in oven.","By using a pastry bag with a star mould the tops can be decorated with the dough, in the form of a rose, in place of the cross."],"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:w129:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"90a0ce9d3b4836612d17def1f263e089d25b69f8b750148de1752676095f9cb0","created_at":"2026-08-02T16:51:58Z","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/duchesse-potatoes"}