{"id":5369,"slug":"larded-tenderloin-of-beef-lili","title":"Larded tenderloin of beef, Lili","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["A larded tenderloin of beef","Sauce Madère","Six sliced heads of fresh mushrooms","Butter","Two sliced truffles","Six peeled and quartered tomatoes"],"ingredients_norm":["larded tenderloin of beef","sauce madere","fresh mushroom","butter","truffle","and quartered tomato"],"steps":["Roast à larded tenderloin of beef, and serve with sauce Madère, to which has been added six sliced heads of fresh mushrooms sautéed in butter, and two sliced truffles.","Garnish with six peeled and quartered tomatoes sautéed in butter."],"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:w71:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"7218ce108d9cba854faa33cd26fa6fd58a34596e2807f32b71e2972ddc237aa9","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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/larded-tenderloin-of-beef-lili"}