{"id":6131,"slug":"maitre-d-hotel-sauce","title":"Maître d'hôtel sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter pound of fresh butter","juice of one lemon","chopped parsley"],"ingredients_norm":["fresh butter","juice of lemon","parsley"],"steps":["Mix well one-quarter pound of fresh butter, juice of one lemon, and chopped parsley.","This sauce is not to be used hot."],"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:w118:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"903818c06a970732ab85a6f6a7cc6fb56043f3e518f44970feb85a7e2a5b4743","created_at":"2026-08-02T16:49:05Z","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/maitre-d-hotel-sauce"}