{"id":6560,"slug":"ragout-fin","title":"Ragout fin","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["parboiled tender sweetbreads","chickens' livers","chickens' combs","chickens' kidneys","truffles","butter","half glass of good sherry","half pint of brown gravy","chopped chervil"],"ingredients_norm":["parboiled tender sweetbread","chickens' liver","chickens' comb","chickens' kidney","truffle","butter","sherry","brown gravy","chervil"],"steps":["Slice some parboiled tender sweetbreads, chickens' livers, chickens' combs, chickens' kidneys and truffles.","Sauté in butter, cooking each separately.","Then put all in one pan.","Add a half glass of good sherry, boil for one minute.","Add a half pint of brown gravy, simmer for a few minutes.","Serve with chopped chervil on top.","If you wish you may cut the tips from raw rooster combs, put in boiling water for a minute, when they can be rubbed with salt to remove the skin.","Then soak in cold water to cause the blood to run out, and boil in salt water till soft."],"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:w141:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"fd09ff77aa767dc968fbf7c063f3abe1b63af98d2d22bcb5ba23f88d317a28b1","created_at":"2026-08-02T16:52:24Z","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/ragout-fin"}