{"id":5072,"slug":"saddle-of-lamb-carnot","title":"Saddle of lamb, Carnot","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["saddle of lamb","sauce Madère","six stuffed fresh mushrooms","Parisian potatoes"],"ingredients_norm":["saddle of lamb","sauce madere","stuffed fresh mushroom","parisian potato"],"steps":["Roast saddle of lamb, with sauce Madère.","Garnish the saddle with six stuffed fresh mushrooms and Parisian potatoes."],"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:w52:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"8dce3f326d4474cec963f94d4b98c273c4640466032c27a32bc5fd5789bf544b","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T16:41:08Z","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/saddle-of-lamb-carnot"}