{"id":4597,"slug":"lamb-chops-victor-hugo","title":"Lamb chops, Victor Hugo","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six lamb chops","two horseradish roots","two ounces of butter","one cup of thick cream sauce","yolks of two eggs","grated Parmesan cheese","bread crumbs","small bits of butter","brown gravy","truffle"],"ingredients_norm":["lamb chop","horseradish root","butter","thick cream sauce","egg yolk","parmesan cheese","bread crumb","bits of butter","brown gravy","truffle"],"steps":["Broil or sauté six lamb chops on one side only, and allow to become cold.","Grate two horseradish roots and put in a sauce pot with two ounces of butter, and simmer.","Then add one cup of thick cream sauce, and bring to a boil; season well and bind with the yolks of two eggs.","When this stuffing is cold put on top of the chops, make smooth with a knife.","Sprinkle with a little grated Parmesan cheese mixed with bread crumbs.","Put small bits of butter on each chop, place on a buttered pan, and put in a hot oven, so they will cook from the bottom.","Cook until the tops are nice and brown, and serve on a platter with brown gravy, and two slices of truffle on each."],"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:w22:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"150ecd86604842e2be3fe440c8bc1adbeb1eb4a02981daefc695549b741ab038","created_at":"2026-08-02T16:37:21Z","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-victor-hugo"}