{"id":5026,"slug":"fillet-of-beef-cendrillon-2","title":"Fillet of beef, Cendrillon.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tenderloin of beef","sauce Madère","potatoes","flour","eggs","bread crumbs","lard","onions"],"ingredients_norm":["tenderloin of beef","sauce madere","potato","flour","egg","bread crumb","lard","onion"],"steps":["Roast tenderloin of beef, sauce Madère.","Shape some potato croquettes in the form of small patties, about one and one-half inch in diameter and one inch high.","Roll in flour, beaten eggs, and bread crumbs.","Mark about an eighth inch deep on top with a small round cutter, and fry in swimming lard.","Lay out on a towel, lift out the cover formed by the cutter, and save.","Scoop out the center, fill with a soubise (purée of onions), and replace the cover.","Garnish the roasted tenderloin with these 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:w49:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d7bd90bbb90cfc77e9c4385d833fe629196034ded8e939b802bc9e97ed585d3d","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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/fillet-of-beef-cendrillon-2"}