{"id":4399,"slug":"thon-marine-salad","title":"Thon mariné salad","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tunny fish (canned)","leaves of lettuce","salt","pepper","chopped parsley","chervil","a little finely sliced chives","a sauce of one-third vinegar and two-thirds olive oil"],"ingredients_norm":["tunny fish","leaves of lettuce","salt","pepper","parsley","chervil","little finely sliced chive","sauce of third vinegar and thirds olive oil"],"steps":["Break up the fish with the fingers, and place on a platter with leaves of lettuce.","The fish should be in pieces about one inch and a half thick.","Sprinkle with salt, pepper, chopped parsley, chervil, and a little finely sliced chives, and a sauce of one-third vinegar and two-thirds olive oil."],"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:w9:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"02a052f8691ec992c323b3248f83be1a98e85ade69dc106d76128a253973beea","created_at":"2026-08-02T16:36:55Z","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/thon-marine-salad"}