{"id":4816,"slug":"tartine-russe","title":"Tartine Russe","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["toasted rye bread","butter","caviar","chopped boiled eggs","chopped beets"],"ingredients_norm":["toasted rye bread","butter","caviar","boiled egg","beet"],"steps":["Butter toasted rye bread.","Spread with caviar.","Garnish around the edges with chopped boiled eggs, and some chopped beets in the center."],"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:w37:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a4d969b56f39b409203bb1371b8b48d0ff1c6856e168c650107d4a3b9f37a990","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/tartine-russe"}