{"id":5720,"slug":"escoffier-dressing","title":"Escoffier dressing","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-fourth cup of imported Escoffier sauce","three-fourths of a cup of Chili sauce","a cup of mayonnaise","the juice of half a lemon","a little chives cut fine","salt, pepper and paprika to taste"],"ingredients_norm":["fourth cup of imported escoffier sauce","fourths of cup of chili sauce","mayonnaise","juice of half lemon","little chives cut fine","salt"],"steps":["Mix well together one-fourth cup of imported Escoffier sauce, which may be obtained in bottles, three-fourths of a cup of Chili sauce, a cup of mayonnaise to which has been added the juice of half a lemon, a little chives cut fine, and salt, pepper and paprika to taste.","Pour over the salad."],"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:w93:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2cffce2b5eab51c38053d5253cc1acf052e3c6eba8f04c389563d04145521cde","created_at":"2026-08-02T16:46:28Z","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/escoffier-dressing"}