{"id":4873,"slug":"calf-s-head-sauce-piquante","title":"Calf's head, sauce piquante","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["calf's head","brain","tongue","parsley in branches","sliced pickles","sliced pickled beets","lemon in halves","sauce piquante"],"ingredients_norm":["calf's head","brain","tongue","parsley in branch","pickle","pickled beet","lemon in half","sauce piquante"],"steps":["Boiled calf's head served on a napkin, with the brain and tongue.","Garnish with parsley in branches, sliced pickles, sliced pickled beets, and lemon in halves.","Serve sauce piquante separate."],"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:w40:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b57e59b1989835af5c9f5a55ec578f1a923e45505dd0d91af700dd6963db5592","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/calf-s-head-sauce-piquante"}