{"id":5778,"slug":"noisettes-of-lamb-ducale","title":"Noisettes of lamb, Ducale","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four noisettes of lamb","salt and pepper","one spoonful of butter","fresh-boiled artichoke bottoms","French peas in butter","sauce Madère"],"ingredients_norm":["noisettes of lamb","salt and pepper","butter","fresh boiled artichoke bottom","french peas in butter","sauce madere"],"steps":["Season four noisettes of lamb with salt and pepper, and fry in sauté pan with one spoonful of butter.","When done place on a platter and garnish with fresh-boiled artichoke bottoms filled with French peas in butter.","Pour sauce Madère over the noisettes."],"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:w97:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"82b1f6b9f348d8c4af4691909ecee9332d768694fc38c0a09fd53e3ec149f844","created_at":"2026-08-02T16:46:28Z","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/noisettes-of-lamb-ducale"}