{"id":5947,"slug":"lamb-or-mutton-chops-bignon","title":"Lamb or mutton chops, Bignon.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["lamb or mutton chops","one tomato stuffed with rice Créole (per person)","one dozen green olives","a small can of French mushrooms","one-half glass of sherry wine","two cups of brown sauce (sauce Madère)"],"ingredients_norm":["lamb or mutton chop","tomato stuffed with rice creole","green olive","french mushroom","sherry wine","brown sauce"],"steps":["Broil the chops, place on a platter, and garnish with one tomato stuffed with rice Créole to each person, one dozen green olives, and a small can of French mushrooms.","Cut the mushrooms in small squares, put them in a sauté pan with one-half glass of sherry wine and cook until nearly dry.","Then add two cups of brown sauce (sauce Madère), and pour 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:w108:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8991ad7977d81102bb34ec6e8c8d13f0fb9d9a0f67fb1f203835286dab1a5b52","created_at":"2026-08-02T16:47:53Z","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-or-mutton-chops-bignon"}