{"id":5922,"slug":"beef-steak-jusienne","title":"Beef steak, Jusienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four small steaks","salt and pepper","melted butter","lettuce braisé","peas in butter","onions glacés","sauce Madère"],"ingredients_norm":["steak","salt and pepper","butter","lettuce braise","peas in butter","onions glace","sauce madere"],"steps":["Season four small steaks with salt and pepper.","Fry in a sauté pan with melted butter.","When done, place on a platter and garnish with lettuce braisé, peas in butter, and onions glacés.","Pour sauce Madère over the steaks."],"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:w107:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b13b253f0a48fbfcd03ce9917ebb2310615425e7e139e5747f713052c0d416a1","created_at":"2026-08-02T16:47:44Z","updated_at":"2026-08-02T16:47:44Z","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-jusienne"}