{"id":6349,"slug":"mignonnette-sauce","title":"Mignonnette sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half cup of whole white peppers","four finely chopped shallots","a little chives","one spoonful of salt","one-half pint of white wine or tarragon vinegar"],"ingredients_norm":["whole white pepper","shallot","little chive","salt","white wine or tarragon vinegar"],"steps":["Take one-half cup of whole white peppers and crush with a bottle on a hard table or marble slab, but not too fine.","Mix with four finely chopped shallots, a little chives, one spoonful of salt and one-half pint of white wine or tarragon vinegar.","Serve in a green pepper, or a small glass, in center of plate surrounded with oysters or clams."],"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:w129:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"024e8700432a97c3efeb5b97a0aa5ff23b23efd02de3948a98eba17c9635e8e7","created_at":"2026-08-02T16:51:58Z","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/mignonnette-sauce"}