{"id":5664,"slug":"celery-sauce","title":"Celery sauce.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three ounces of butter","Two stalks of celery, cut in small squares, well-washed and dried","One and one-half spoonful of flour","Two pints of chicken broth","A little salt","The yolks of two eggs","A cup of cream"],"ingredients_norm":["butter","celery well washed and dried","and half spoonful of flour","chicken broth","little salt","egg yolk","cream"],"steps":["Warm three ounces of butter in a casserole.","Add two stalks of celery, cut in small squares, well-washed and dried; and one and one-half spoonful of flour.","Heat through, and then add two pints of chicken broth and a little salt.","Boil until the celery is soft.","Then bind with the yolks of two eggs and a cup of cream."],"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:w90:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"80c1bb9fa63a0d01ab6e31c9d6d1b291908c2a6cbf3936872dcd068cfe28def6","created_at":"2026-08-02T16:46:27Z","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/celery-sauce"}