{"id":4858,"slug":"potage-chatelaine","title":"Potage Châtelaine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["2 ounces butter","1 onion","1/2 stalk celery","1 leek","1/2 pound lean beef","3 ounces flour","2 quarts stock or bouillon","Salt","Fresh-ground black pepper","1 glass good sherry wine"],"ingredients_norm":["butter","onion","celery","leek","lean beef","flour","stock or bouillon","salt","fresh ground black pepper","sherry wine"],"steps":["Simmer in two ounces of butter one onion, one-half stalk of celery, and one leek, all chopped very fine.","Then add one-half pound of lean beef cut in small squares.","Sprinkle with three ounces of flour, and simmer until well browned.","Then add two quarts of stock or bouillon and boil for an hour.","Season with salt and fresh-ground black pepper, and add a glass of good sherry wine before serving."],"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:w39:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d717a98bf47e036b81972a10b0e83f82072f27cd91cf10e7925239a50cbfaf06","created_at":"2026-08-02T16:40:36Z","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/potage-chatelaine"}