{"id":4800,"slug":"fondante-potatoes","title":"Fondante potatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a quart of small potatoes","cold water","a pinch of salt","two ounces of butter","a spoonful of chicken broth","fresh-chopped parsley","salt","pepper"],"ingredients_norm":["potato","cold water","salt","butter","chicken broth","fresh chopped parsley","pepper"],"steps":["Cut a quart of small potatoes to the size of pigeons' eggs, put in a casserole and cover with cold water, add a pinch of salt, and bring to a boil.","Then drain off the water and put the potatoes in a flat sauté pan with two ounces of butter, and simmer very slowly until they are golden yellow.","Then add a spoonful of chicken broth and simmer again until nearly dry.","Sprinkle with fresh-chopped parsley, season with salt and pepper."],"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:w36:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"42f400798a4610f58d6d2854168b39cdd6ac83f930b05ec65574804b08e11090","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/fondante-potatoes"}