{"id":5047,"slug":"loin-of-lamb-chops-jardiniere","title":"Loin of lamb chops, jardinière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four lamb chops","salt","pepper","oil","Madeira sauce","fresh vegetables (peas in butter, cauliflower Hollandaise, asparagus tips, string beans, young carrots)","some kind of potatoes"],"ingredients_norm":["lamb chop","salt","pepper","oil","madeira sauce","fresh vegetable","kind of potato"],"steps":["Season four lamb chops with salt and pepper, roll in oil, and broil.","Then place on a platter, cover with Madeira sauce, and garnish with bouquets of fresh vegetables; such as peas in butter, cauliflower Hollandaise; or asparagus tips, string beans, young carrots, etc.","Also add some kind of potatoes."],"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:w50:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e6b74ca69e27628cd25296d42fa91f686ef421fd770e44f37bfcbf7dbd9e7424","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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/loin-of-lamb-chops-jardiniere"}