{"id":5456,"slug":"mutton-chops-maison-d-or","title":"Mutton chops, maison d'or.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four mutton chops","breast of a chicken","chopped truffles","fresh bread crumbs","butter","sauce Madère"],"ingredients_norm":["mutton chop","breast of chicken","truffle","fresh bread crumb","butter","sauce madere"],"steps":["Broil four mutton chops on one side; and then set to become cold.","Make a forcemeat from the breast of a chicken, and add to it some chopped truffles.","Place the forcemeat on the broiled side of the chops in pyramid form, sprinkle with fresh bread crumbs, set on a buttered pan, put a small piece of butter on top of each, and cook in the oven for ten or twelve minutes.","Serve on a platter, with sauce Madère.","Lamb chops, maison d'or: Prepare in the same manner as mutton chops, maison d'or."],"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:w77:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"87f36438cec78b4a47a77b808f2c43a9d1de258cde9c585137794b25f1cb3d62","created_at":"2026-08-02T16:44:05Z","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/mutton-chops-maison-d-or"}