{"id":5177,"slug":"timbale-of-rice","title":"Timbale of rice","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["risotto","butter"],"ingredients_norm":["risotto","butter"],"steps":["Make a risotto.","Butter four timbale moulds, fill with risotto, and turn over on a platter.","Serve with any desired sauce, such as suprême, cream, tomato, Madeira, etc. Or serve plain, as a garnish."],"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:w58:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cca7fb68d57efec0cd2e8913dcca670ae5812383adbfa1322a1c2c9f1e7c0534","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/timbale-of-rice"}