{"id":4855,"slug":"lamb-chops-sauce-soubise","title":"Lamb chops, sauce Soubise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Lamb chops","Oil","Bread crumbs","1 cupful sauce Soubise","Seasonings (salt, pepper)"],"ingredients_norm":["lamb chop","oil","bread crumb","cupful sauce soubise","seasoning"],"steps":["Season the chops well.","Roll in oil, then in bread crumbs.","Broil.","Put a cupful of sauce Soubise on a platter.","Lay the broiled chops on top."],"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:w39:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"354c60a31971ea532dceb49c8ba5deda9138c58ea2bf68b22f8088fcaacf8ac3","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-sauce-soubise"}