{"id":6361,"slug":"lamb-chops-saute-aux-cepes","title":"Lamb chops sauté, aux cèpes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["lamb chops","oil","cèpes (a specie of mushroom)","salt","pepper","a little garlic","chopped parsley"],"ingredients_norm":["lamb chop","oil","cepe","salt","pepper","little garlic","parsley"],"steps":["Fry the chops in sauté pan, in oil.","When done put on platter.","Slice some cèpes, (a specie of mushroom) season with salt and pepper and fry for a few seconds.","Just before removing from the fire add a little garlic, and pour all over the chops.","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:w130:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f445303635928e39b1ba930ac6ae6409c5c90a0389ee698e1af4808a26e73709","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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-saute-aux-cepes"}