{"id":6463,"slug":"vol-au-vent-toulouse","title":"Vol au vent, Toulouse","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Boiled breast of chicken","chicken dumplings, dessertspoon size","one can of French mushrooms, whole","one sliced truffle","two sweetbreads sliced and boiled in chicken broth","chicken broth","one-half wine glass of dry sherry wine","sauce Allemande","salt","vol au vents or patties"],"ingredients_norm":["boiled breast of chicken","chicken dumplings dessertspoon size","french mushrooms whole","truffle","sweetbreads sliced and boiled in chicken broth","chicken broth","wine glass of dry sherry wine","sauce allemande","salt","vol au vents or patty"],"steps":["Put all in casserole, add one-half wine glass of dry sherry wine, allow to become hot, and add sauce Allemande to cover.","Season to taste and fill the heated \"vol au vents,\" or patties."],"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:w136:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e512a0d49a6b55c33b5084b98540bff7f4be8b0eb892d2bad261019ac4eb3283","created_at":"2026-08-02T16:52:07Z","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-toulouse"}