{"id":4621,"slug":"paprika-schnitzel","title":"Paprika schnitzel.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four slices from a leg of veal","salt","paprika","three ounces of butter","one cup of very thick cream","one teaspoonful of paprika","one spoonful of cream sauce"],"ingredients_norm":["from leg of veal","salt","paprika","butter","thick cream","cream sauce"],"steps":["Cut four slices from a leg of veal. The slices should be about one-half inch thick, two and one-half inches wide and six inches long.","Season them with salt and paprika.","Melt three ounces of butter in a sauté pan, when hot put the slices of meat in the pan and sauté for about five minutes.","Then add one cup of very thick cream, a little more salt, one teaspoonful of paprika, and simmer for five minutes.","If the sauce should be too thin add one spoonful of cream sauce and simmer for a few minutes."],"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:w23:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1cff13f043488d53211a0488d8c4d61372116afcc42d90a25ad2e3a015ecbb39","created_at":"2026-08-02T16:37:21Z","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/paprika-schnitzel"}