{"id":5587,"slug":"roast-sirloin-of-beef-mounet-sully","title":"Roast sirloin of beef, Mounet Sully","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a sirloin of beef","fresh artichoke bottoms","peas au beurre","potatoes Julienne","Béarnaise sauce"],"ingredients_norm":["sirloin of beef","fresh artichoke bottom","peas au beurre","potatoes julienne","bearnaise sauce"],"steps":["Roast a sirloin of beef.","Place on a platter.","Garnish with fresh artichoke bottoms filled with peas au beurre, and potatoes Julienne.","Serve Béarnaise sauce separate."],"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:w85:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fd62f7591305323c5eab912e655205cc1450983538324b968df9b6e49a012544","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/roast-sirloin-of-beef-mounet-sully"}