{"id":4409,"slug":"anchovy-sauce","title":"Anchovy sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one cup of cream","one spoonful of essence of anchovies (or one teaspoonful of anchovy paste)"],"ingredients_norm":["cream","essence of anchovy"],"steps":["To a cup of cream add one spoonful of essence of anchovies, or one teaspoonful of anchovy paste.","Anchovy sauce is also made with sauce Allemande, white wine sauce, or even a brown sauce, if desired. The cream sauce with the essence is more commonly used with eggs."],"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:w10:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d7cbcfbbb1aeefbb1734b2c70113343239a8ab3e9353aa09c85923511d2c28ed","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/anchovy-sauce"}