{"id":5594,"slug":"champagne-sauce-ii","title":"Champagne sauce, II.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of champagne","one pint of sauce Madère","salt","Cayenne pepper"],"ingredients_norm":["champagne","sauce madere","salt","cayenne pepper"],"steps":["Put one quart of champagne in a casserole and reduce until nearly dry.","Then add one pint of sauce Madère, season with salt and Cayenne pepper, boil for ten minutes, and strain."],"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:w86:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"7f4e2b7bd9586a90b3c1883699f4c1e55d15c095a5e3244399f44dd6ca052b72","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/champagne-sauce-ii"}