{"id":4266,"slug":"potage-marquis","title":"Potage Marquis","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cream of rice","breast of boiled chicken"],"ingredients_norm":["cream of rice","breast of boiled chicken"],"steps":["Cream of rice with breast of boiled chicken cut in small squares."],"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:w1:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.5,"content_hash":"880fa1baf5df1d25fe91d9329f7392b8c7ef794ba7d4b1a08d092c9bf1a81dbf","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/potage-marquis"}