{"id":5182,"slug":"larded-tenderloin-of-beef-st-martin","title":"Larded tenderloin of beef, St. Martin","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["à larded tenderloin","brown gravy","chickens' livers","butter","three sliced truffles","one-half glass of Madeira"],"ingredients_norm":["larded tenderloin","brown gravy","chickens' liver","butter","truffle","madeira"],"steps":["Roast à larded tenderloin, and make a brown gravy.","Put the tenderloin on a platter, and cut one slice for each person, leaving the remainder whole.","Garnish with chickens' livers sauté in butter on each side of the platter.","Add three sliced truffles and one-half glass of Madeira to the brown gravy, and boil for ten or fifteen minutes.","Season well, and pour over the beef."],"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:w59:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f586bab075e5edabaafee70f874fd4c9f51a1651dc315dc0db54cb25136d48d7","created_at":"2026-08-02T16:42:54Z","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/larded-tenderloin-of-beef-st-martin"}