{"id":4302,"slug":"potatoes-a-la-reine","title":"Potatoes à la Reine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one cup of boiling water","one ounce of butter","a half cup of flour","the yolks of two eggs","fresh-boiled potatoes passed through a fine sieve","salt","a little grated nutmeg","warm swimming lard"],"ingredients_norm":["boiling water","butter","flour","egg yolk","fresh boiled potatoes passed through fine sieve","salt","little grated nutmeg","warm swimming lard"],"steps":["Mix well, one cup of boiling water, one ounce of butter, and a half cup of flour; cool a little, and add the yolks of two eggs.","Mix this dough with equal parts of fresh-boiled potatoes passed through a fine sieve, season with salt and a little grated nutmeg.","Take up, with a spoon, in pieces the size of an egg, and drop one by one in warm swimming lard, heating gradually, so the potato will have time to swell (souffle), before becoming a golden brown color.","When done, salt, and serve on napkin."],"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:w3:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d8c8d8f53f89b0b5fd6de877e129fee40625c9e83f610b4affd06a9618955ad1","created_at":"2026-08-02T16:34:53Z","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/potatoes-a-la-reine"}