{"id":5915,"slug":"lamb-chops-beau-sejour","title":"Lamb chops, Beau-sejour","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["risotto","broiled lamb chops","tomato sauce"],"ingredients_norm":["risotto","broiled lamb chop","tomato sauce"],"steps":["Make a risotto, and put in small buttered timbale moulds.","Use one timbale to garnish each two broiled lamb chops.","Pour some tomato sauce over the chops."],"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:w106:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.7,"content_hash":"0a2ed4984637f3653b045bf1ece307c489b150df0e28d97999d43c5c049813bf","created_at":"2026-08-02T16:47:44Z","updated_at":"2026-08-02T16:47:44Z","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/lamb-chops-beau-sejour"}