{"id":5273,"slug":"filet-mignon-athenienne","title":"Filet mignon, Athénienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four small fillets of beef","Salt and pepper","A piece of toast","A slice of broiled ham","Sauce Hussarde","Peas in butter"],"ingredients_norm":["beef","salt and pepper","toast","broiled ham","sauce hussarde","peas in butter"],"steps":["Season four small fillets of beef with salt and pepper.","Broil or sauté them.","Serve on a piece of toast with a slice of broiled ham on top.","Cover with sauce Hussarde.","Garnish with peas in butter."],"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:w65:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"b468f7cfec457352b468d402bcc10478595ffb48d46456828e4578950895ec7b","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/filet-mignon-athenienne"}