{"id":5346,"slug":"turkey-hash-chateau-de-madrid","title":"Turkey hash, Château de Madrid","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["breast of a boiled turkey","one pint of thick cream sauce","salt and pepper","red peppers (pimentos)","butter","sauce Créole"],"ingredients_norm":["breast of boiled turkey","thick cream sauce","salt and pepper","red pepper","butter","sauce creole"],"steps":["Cut the breast of a boiled turkey in small squares.","Put in a sauté pan with one pint of thick cream sauce, season with salt and pepper, heat, and fill as many red peppers (pimentos) as possible.","Place the filled peppers on a buttered platter, so they will have the appearance of little red caps.","Put in the oven and cook for a few minutes.","Serve with sauce Créole poured around them."],"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:w70:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e52bee3b36555f96f9eedefdc5283f8c29aa1ab37e5b95e9881a5dfe54babe94","created_at":"2026-08-02T16:42:55Z","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/turkey-hash-chateau-de-madrid"}