{"id":4709,"slug":"forcemeat-of-truffles-and-tongue","title":"Forcemeat of truffles and tongue","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two slices of beef tongue","a truffle","the yolk of one egg","a little pepper"],"ingredients_norm":["beef tongue","truffle","egg yolk","little pepper"],"steps":["Put through a fine sieve two slices of beef tongue.","Then add a truffle chopped fine, the yolk of one egg, and a little 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:w29:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5181eafe236b9763fadebaba3a6931941401e6838fa64562d0acbc7395fe2cdb","created_at":"2026-08-02T16:38:20Z","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/forcemeat-of-truffles-and-tongue"}