{"id":5003,"slug":"vol-au-vent-of-salmon-genoise","title":"Vol au vent of salmon, Génoise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one large, or four individual, vol au vent shells","one pound of salmon","salted water","one-half pint of Génoise sauce","eight heads of canned mushrooms"],"ingredients_norm":["individual vol au vent shell","salmon","salted water","genoise sauce","canned mushroom"],"steps":["Make one large, or four individual, vol au vent shells.","Boil one pound of salmon in salted water.","When done cut in pieces one inch square, put in casserole, cover with one-half pint of Génoise sauce, add eight heads of canned mushrooms, season well, and fill the shells."],"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:w47:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"7ac79f7fdf6d7bfa3fd7913830ca4f8f5f4ae89efa7a197f7c56438a4797f65e","created_at":"2026-08-02T16:40:36Z","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/vol-au-vent-of-salmon-genoise"}