{"id":5828,"slug":"larded-tenderloin-of-beef-sigurd","title":"Larded tenderloin of beef, Sigurd","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a larded tenderloin of beef","stuffed tomatoes Créole","potato croquettes","sauce Périgueux"],"ingredients_norm":["larded tenderloin of beef","stuffed tomatoes creole","potato croquette","sauce perigueux"],"steps":["Roast à larded tenderloin of beef.","Place on a platter, and garnish one side with stuffed tomatoes Créole; and the other side with potato croquettes.","Serve sauce Périgueux separate."],"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:w100:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"dd9b85d7caf77002f44f8b507355072a8150b9dea9787a737a62298e9128ea0f","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T16:46:31Z","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-sigurd"}