{"id":5791,"slug":"filet-mignon-du-barry-2","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":["Broil filet mignons.","Garnish 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:w98:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"fe1a61a5a24d4aab9f5d15f29a0d6b25334870e1200176ad6286d26881ad8cd4","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-2"}