{"id":4327,"slug":"bearnaise-tomatee","title":"Béarnaise tomatée","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one cup of thick puree of tomatoes","two cups of Béarnaise sauce"],"ingredients_norm":["thick puree of tomato","bearnaise sauce"],"steps":["Mix one cup of thick puree of tomatoes with two cups of Béarnaise sauce."],"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:w5:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"0d904e810b5729349ef6ef4f96fee9866794e485fe3723c01a1c29d274f1485c","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","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/bearnaise-tomatee"}