{"id":4303,"slug":"d-uxelles","title":"D'Uxelles","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","one chopped onion","a slice of ham cut in small dices","the stems of fresh or canned mushrooms chopped very fine","one-half glass of white wine","one-half pint of brown gravy","one-half cup of fresh bread crumbs","the yolks of two eggs","salt","Cayenne pepper","chopped parsley"],"ingredients_norm":["butter","onion","ham cut in small dice","stems of fresh or canned mushrooms chopped very fine","white wine","brown gravy","fresh bread crumb","egg yolk","salt","cayenne pepper","parsley"],"steps":["Put in flat sauce pan three ounces of butter, one chopped onion, and a slice of ham cut in small dices. Simmer for five minutes.","Add the stems of fresh or canned mushrooms chopped very fine, and simmer again for five minutes; then add one-half glass of white wine and reduce.","Then add one-half pint of brown gravy and boil for ten minutes.","Finally stir in one-half cup of fresh bread crumbs, the yolks of two eggs, and season with salt and Cayenne pepper, and chopped parsley."],"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:w3:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f919142e6f6d589bc7824ca21ec092f6c686153c9f67c3d083f5168c0e04d392","created_at":"2026-08-02T16:34:53Z","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/d-uxelles"}