{"id":4405,"slug":"tomate-parisienne-hors-d-oeuvres","title":"Tomate Parisienne (Hors d'oeuvres)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four tomatoes","lettuce leaves","the inside of a stalk of celery","six anchovies","a pinch of salt","some fresh-ground black pepper","some chives, parsley and chervil chopped fine","one spoonful of vinegar","two spoonfuls of olive oil"],"ingredients_norm":["tomato","lettuce leaf","inside of stalk of celery","anchovy","salt","fresh ground black pepper","chive","vinegar","olive oil"],"steps":["Peel and slice four tomatoes and lay on platter with lettuce leaves.","Cut the inside of a stalk of celery in very small dice, and six anchovies in small squares.","Put in a bowl, add a pinch of salt, some fresh-ground black pepper, some chives, parsley and chervil chopped fine, and one spoonful of vinegar and two of olive oil.","Mix well and pour over the tomatoes."],"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:w10:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c2e8289dcd386291ccbeab14ece33f139189a9a93355d24a71d8cdecf4290432","created_at":"2026-08-02T16:37:02Z","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/tomate-parisienne-hors-d-oeuvres"}