{"id":4629,"slug":"turkeys-livers-en-brochette","title":"Turkeys' livers en brochette","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three turkey livers","three slices of bacon","salt","pepper","fresh bread crumbs","olive oil","a piece of toast","maître d'hôtel sauce","quarters of lemon","water-cress"],"ingredients_norm":["turkey liver","bacon","salt","pepper","fresh bread crumb","olive oil","toast","maitre d'hotel sauce","quarters of lemon","water cress"],"steps":["Take three turkey livers and cut each in four slices.","Broil three slices of bacon, and cut in four pieces also.","Now stick a piece of liver on a skewer, then a piece of bacon, then another piece of liver, then another piece of bacon, and so continue until the skewer is full.","Season with salt and pepper.","Roll in fresh bread crumbs.","Sprinkle with olive oil, and broil.","When done on all sides place on a piece of toast.","Put some maître d'hôtel sauce over it.","Garnish with quarters of lemon and water-cress."],"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:w24:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a5c37637b3dfc51053254ab3b7220225291ab8f3d1e366eccc1033301a9878e1","created_at":"2026-08-02T16:37:49Z","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/turkeys-livers-en-brochette"}