{"id":5433,"slug":"terrine-de-foie-gras-en-aspic","title":"Terrine de foie gras en aspic.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["melted, but not hot, meat jelly","foie gras from a terrine","parsley in branches"],"ingredients_norm":["but not hot meat jelly","foie gras from terrine","parsley in branch"],"steps":["Use a jelly mould that will contain as much as six small individual moulds.","Put a little melted, but not hot, meat jelly in the bottom, and set on cracked ice until it is firm.","Cut some foie gras from a terrine with a spoon, and lay in the mould, then cover with a little more melted jelly, then another layer of foie gras, and so continue until the mould is full.","Set in the ice box for an hour; and serve on a napkin, 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:w76:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"61ca1f9c44c530fd106034847ff97b36b6d77703a89b2e1a6337b5ce2bca170c","created_at":"2026-08-02T16:44:05Z","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/terrine-de-foie-gras-en-aspic"}