{"id":5761,"slug":"lamb-chops-saute-aux-fines-herbes","title":"Lamb chops sauté, aux fines herbes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eight lamb chops","salt and pepper","melted butter","two ounces of butter","chopped parsley, chervil, tarragon","juice of a lemon"],"ingredients_norm":["lamb chop","salt and pepper","butter","parsley chervil tarragon","juice of lemon"],"steps":["Season eight lamb chops with salt and pepper.","Fry in melted butter.","Place the chops on a platter.","Put two ounces of butter in the frying pan, cook until the butter is brown, and pour over the chops.","Sprinkle with chopped parsley, chervil, tarragon, and the juice of a lemon."],"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:w96:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"0c74bbaafa10dcc42cad997fb0cba4f2af6e7426a0d78ce1ce25f94f154e3dc8","created_at":"2026-08-02T16:46:28Z","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/lamb-chops-saute-aux-fines-herbes"}