{"id":5307,"slug":"peas-a-la-francaise","title":"Peas à la Française.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of butter","a head of lettuce","two pounds of shelled peas","six small raw French carrots","one dozen raw fresh asparagus tips","salt","a pinch of sugar","one pint of chicken broth","fresh-chopped chervil"],"ingredients_norm":["butter","lettuce","shelled pea","raw french carrot","raw fresh asparagus tip","salt","sugar","chicken broth","fresh chopped chervil"],"steps":["In a casserole put two ounces of butter and a head of lettuce sliced very fine.","Simmer for five minutes.","Then add two pounds of shelled peas, six small raw French carrots and one dozen raw fresh asparagus tips.","Season with salt and a pinch of sugar, add one pint of chicken broth, cover, and simmer for one hour.","Serve with fresh-chopped chervil on top."],"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:w67:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"dd28bc187e0bb72b5bdfdad0ff150c1f230bf0b3706be2e4b2bd97f91a677336","created_at":"2026-08-02T16:42:55Z","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/peas-a-la-francaise"}