{"id":4600,"slug":"financiere-garniture","title":"Financière (garniture)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two parboiled sweetbreads","butter","one-half can of French mushrooms, or one-quarter pound of fresh mushrooms","rooster combs and kidneys","sliced truffles","small chicken dumplings","a few green olives with the stones removed","a pint of good Madeira sauce","salt"],"ingredients_norm":["parboiled sweetbread","butter","french mushrooms or quarter pound of fresh mushroom","rooster combs and kidney","truffle","chicken dumpling","few green olives with the stones removed","madeira sauce","salt"],"steps":["Cut two parboiled sweetbreads in slices, and sauté in butter.","Add one-half can of French mushrooms, or one-quarter pound of fresh mushrooms cut in two and sautéed, rooster combs and kidneys, sliced truffles, small chicken dumplings, and a few green olives with the stones removed.","Put all in a casserole, season well.","Add a pint of good Madeira sauce, and serve hot.","This garnish may be used for filling croustades, vol au vents, small patties, or as an entrée."],"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:w22:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"503e4b5bbcb025e3bb84b2f6812972422dc799fe03035d974cfe67beef48b92d","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T17:11:32Z","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/financiere-garniture"}