{"id":4556,"slug":"mutton-chops-daumont","title":"Mutton chops, Daumont","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four mutton chops","breadcrumbs","artichoke bottoms filled with cauliflower","sauce Périgueux"],"ingredients_norm":["mutton chop","breadcrumb","artichoke bottoms filled with cauliflower","sauce perigueux"],"steps":["Bread four mutton chops and fry in a flat sauté pan.","Dish up on a long platter, and garnish with artichoke bottoms filled with cauliflower.","Pour sauce Périgueux around the chops."],"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:w19:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"98d2d813b358c057edcf8de324add6e98f40265190416f90bd313d12f1dd20d8","created_at":"2026-08-02T16:37:04Z","updated_at":"2026-08-02T16:37:04Z","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/mutton-chops-daumont"}