{"id":5413,"slug":"noisettes-of-lamb-montpensier","title":"Noisettes of lamb, Montpensier.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four noisettes of lamb","salt and pepper","oil","four artichoke bottoms","French peas in butter","Parisian potatoes","Béarnaise sauce"],"ingredients_norm":["noisettes of lamb","salt and pepper","oil","artichoke bottom","french peas in butter","parisian potato","bearnaise sauce"],"steps":["Season four noisettes of lamb with salt and pepper, roll in oil, and broil.","Then place on a platter; put on one side four artichoke bottoms filled with French peas in butter, and on the other side Parisian potatoes.","Put a spoonful of Béarnaise sauce on top of each noisette, and serve."],"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:w74:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"4456c79ff95b339cd1c48b49f6e39b4297133df1327c7b44593a6fa0413fa789","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-montpensier"}