{"id":5328,"slug":"braised-sweetbreads-sauce-soubise","title":"Braised sweetbreads, sauce Soubise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["sweetbreads","sauce Soubise","fleurons"],"ingredients_norm":["sweetbread","sauce soubise","fleuron"],"steps":["Braise the sweetbreads in the usual manner.","Put some sauce Soubise on a platter.","Lay the sweetbreads on top.","Garnish with fleurons."],"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:w68:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"9c62547279e466a4fde930ef6e6d4c10cdc061c1ebefc43a11a4c7205426844e","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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/braised-sweetbreads-sauce-soubise"}