{"id":5788,"slug":"filet-mignon-du-barry","title":"Filet mignon, Du Barry","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["filet mignons","fresh bottoms of artichokes","cauliflower","sauce Madère","sliced canned French mushrooms"],"ingredients_norm":["filet mignon","fresh bottoms of artichoke","cauliflower","sauce madere","canned french mushroom"],"steps":["Broiled filet mignons garnished with fresh bottoms of artichokes filled with cauliflower.","Serve with a sauce Madère to which has been added some sliced canned French mushrooms."],"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:w97:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"3854a6091df766e8bb6aa4671e61a65bd638395cde07b31c9f219a351f736159","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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-du-barry"}