{"id":4616,"slug":"filet-mignon-bayard","title":"Filet mignon, Bayard.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["small tenderloin steaks","butter","toast","purée de foie gras","sauce Madère with sliced truffles","small round chicken croquettes"],"ingredients_norm":["tenderloin steak","butter","toast","puree de foie gra","sauce madere with sliced truffle","round chicken croquette"],"steps":["Sauté in butter, or broil, small tenderloin steaks, place on toast, spread with purée de foie gras, cover with sauce Madère with sliced truffles, and garnish with small round chicken croquettes."],"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:w23:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9b5b45b46e24356cbe93a53b39059c5cea30902476c7d93ef0486f28011490c5","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T16:37:21Z","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-bayard"}