{"id":6376,"slug":"terrine-de-foie-gras-a-la-gelee","title":"Terrine de foie gras à la gelée.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["foie gras","meat jelly","parsley"],"ingredients_norm":["foie gra","meat jelly","parsley"],"steps":["Put the foie gras on ice for a few hours.","Carve from the terrine with a table spoon and place on a platter covered with a napkin.","Decorate with meat jelly cut in triangles and chopped, and 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:w131:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"62f0cf2d09e79794f3f81c659a2772c99bf4967843cc184d9c12cf9f29c154f3","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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/terrine-de-foie-gras-a-la-gelee"}