{"id":4498,"slug":"smoked-goosebreast-hors-d-oeuvre","title":"Smoked goosebreast (Hors d'oeuvre)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["smoked goosebreast","chopped meat jelly","parsley in branches"],"ingredients_norm":["smoked goosebreast","meat jelly","parsley in branch"],"steps":["Do not cook; slice very thin.","Serve on an ice-cold china platter, decorated with chopped meat jelly, and garnished with parsley in branches."],"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:w16:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e4eca481a844eb5ed33026f1a160887517712bb3e2aa1d0111b3c7402671fcb8","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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/smoked-goosebreast-hors-d-oeuvre"}