{"id":6177,"slug":"lyon-sausage","title":"Lyon sausage.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Lyon sausage (imported)","chopped meat jelly","parsley in branches"],"ingredients_norm":["lyon sausage","meat jelly","parsley in branch"],"steps":["Slice thin.","Garnish with chopped meat jelly and parsley in branches."],"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:w120:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"f6e931ef86225155b3d567dd252f8236664c99e98739b3db542cbbc0daebf75a","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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/lyon-sausage"}