{"id":5966,"slug":"roast-tenderloin-of-beef-boucicault","title":"Roast tenderloin of beef, Boucicault","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a roast tenderloin of beef","stuffed cabbage","sauce Madère"],"ingredients_norm":["roast tenderloin of beef","stuffed cabbage","sauce madere"],"steps":["Put a roast tenderloin of beef on a platter.","Garnish with stuffed cabbage.","Pour sauce Madère over the meat."],"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:w109:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"841bddef8896c64325fdbd9345229becef458df8917abd76673941f320a96e5b","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T16:47:53Z","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-tenderloin-of-beef-boucicault"}