{"id":4291,"slug":"pilaff-a-la-turc","title":"Pilaff à la Turc.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["risotto","chickens' livers","Madère"],"ingredients_norm":["risotto","chickens' liver","madere"],"steps":["Make a ring of risotto on a round platter.","In center put some well-seasoned chickens' livers, sauté au Madère."],"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:w2:23","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"8ef9497f8ca87f1e1cdfbc2647dfa1ddd807e6ab98d6381258e60f7744e08d45","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T16:34:18Z","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/pilaff-a-la-turc"}