{"id":6440,"slug":"caper-sauce-2","title":"Caper sauce.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","three ounces of flour","three pints of stock, bouillon, or the stock from the leg of mutton","yolk of one egg","a piece of butter","one-half cup of capers"],"ingredients_norm":["butter","flour","stock bouillon or the stock from the leg of mutton","egg yolk","caper"],"steps":["Melt three ounces of butter in sauce pan.","Add three ounces of flour and allow to become hot.","Add three pints of stock, bouillon, or the stock from the leg of mutton.","Boil for ten minutes, season to taste.","Bind with the yolk of one egg and a piece of butter.","Strain, and add one-half cup of capers."],"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:w134:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"541d19ba1fc85c30030514ca0104d3fa434c1193b06641985b20a4f2273bf798","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T17:11:32Z","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/caper-sauce-2"}