{"id":6304,"slug":"forestiere-for-sauce","title":"Forestière, for sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Sliced fresh mushrooms","butter","brown gravy","a little sherry wine"],"ingredients_norm":["fresh mushroom","butter","brown gravy","little sherry wine"],"steps":["Simmer sliced fresh mushrooms in butter.","Add brown gravy and boil for ten minutes.","Before serving stir in a little sherry wine."],"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:w127:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"496b0fb80334db387645843697d498be64728e03d3cb8f098ff2ef89ffaf294f","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/forestiere-for-sauce"}