{"id":6389,"slug":"italienne-sauce","title":"Italienne sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six shallots","two ounces of butter","chopped fresh or canned mushrooms (about a can full)","one glass of white wine","one and one-half pints of brown gravy","salt and pepper","chopped parsley"],"ingredients_norm":["shallot","butter","fresh or canned mushroom","white wine","and half pints of brown gravy","salt and pepper","parsley"],"steps":["Chop six shallots very fine and simmer in sauce pan with two ounces of butter.","Do not let the shallots become brown or they will lose their flavor.","Add some chopped fresh or canned mushrooms (about a can full), and one glass of white wine, and boil until reduced almost dry.","Then add one and one-half pints of brown gravy, and boil again for a few minutes.","Season with salt and pepper to taste, and sprinkle with chopped parsley."],"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:w132:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"89dfeff7dd76d177657a2053ab2257653a567c9de5013b2e799fcd05280a9d88","created_at":"2026-08-02T16:52:07Z","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/italienne-sauce"}