{"id":4458,"slug":"garniture-bercy","title":"Garniture Bércy","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter pound of fresh butter","salt","pepper","three fine chopped shallots","one small piece of garlic mashed fine","some chopped parsley","chervil and chives"],"ingredients_norm":["fresh butter","salt","pepper","fine chopped shallot","garlic mashed fine","parsley","chervil and chive"],"steps":["Mix one-quarter pound of fresh butter with salt, pepper, three fine chopped shallots, one small piece of garlic mashed fine, some chopped parsley, chervil and chives.","Spread over the meats or fish, and put in hot oven for two minutes."],"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:w13:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f9e1667feb616ac9fda7437f15b27bfdee4c8b222bbda83484cab8116ff2b1a7","created_at":"2026-08-02T16:37:02Z","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/garniture-bercy"}