{"id":5581,"slug":"parisian-potatoes-hollandaise","title":"Parisian potatoes, Hollandaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a quart of potatoes","a little salt","one ounce of melted butter","a little chopped parsley"],"ingredients_norm":["potato","little salt","butter","little chopped parsley"],"steps":["Cut a quart of potatoes with a round Parisian spoon.","Put in cold water, add a little salt, and boil very slowly.","When done, drain off the water, and put the potatoes in the oven to dry.","Then put the potatoes in one ounce of melted butter mixed with a little chopped parsley, roll carefully so they will not break, and serve."],"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:w85:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f09e6131329444c16a97bfb29de95f848d97d023673720833815c25fdea4e5a1","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/parisian-potatoes-hollandaise"}