{"id":4354,"slug":"beef-steak-foch","title":"Beef steak, Foch","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["sirloin, tenderloin, or rump steak","butter","a thick piece of parboiled beef marrow","one fried egg"],"ingredients_norm":["sirloin tenderloin or rump steak","butter","thick piece of parboiled beef marrow","fried egg"],"steps":["Use sirloin, tenderloin, or rump steak.","Season well, and sauté in butter.","Place on a platter.","Put a thick piece of parboiled beef marrow, with one fried egg, on top.","Serve with the pan gravy."],"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:w6:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"81ffc2000cc9cfaa2e3dfa76d2fd3ca389b80cf7cf4333112af582d206ceebd9","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/beef-steak-foch"}