{"id":4650,"slug":"mutton-chops-signora","title":"Mutton chops, Signora.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four mutton chops","salt and pepper","truffle slices (three per chop)","flour","beaten egg","bread crumbs","hot melted butter","cream sauce","chopped truffles"],"ingredients_norm":["mutton chop","salt and pepper","truffle slice","flour","egg","bread crumb","hot melted butter","cream sauce","truffle"],"steps":["Split open four mutton chops, season with salt and pepper, put three slices of truffle in each chop and fold together.","Roll in flour, then in beaten egg, and finally in bread crumbs.","Fry the chops for ten minutes in hot melted butter.","Serve cream sauce to which has been added some chopped truffles."],"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:w25:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4bea53892ad263a6a1016fc54518307309783a407133c79d9853e62fb1c1ba16","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T16:37:49Z","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-signora"}