{"id":3780,"slug":"sauce-a-l-italienne","title":"SAUCE À L'ITALIENNE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2-1/2 tablespoons butter.","2 tablespoons finely chopped onion.","2 tablespoons finely chopped carrot.","2 tablespoons finely chopped lean uncooked ham.","1/2 teaspoon peppercorns.","3 cloves.","2 sprays marjoram.","3 tablespoons flour.","1 cup Brown Stock.","1-1/4 cups white wine.","1 clove garlic.","2 teaspoons finely chopped parsley."],"ingredients_norm":["butter","onion","carrot","lean uncooked ham","peppercorn","clove","sprays marjoram","flour","brown stock","white wine","garlic","parsley"],"steps":["Brown butter in a sauce-pan, add onion, carrot, ham, peppercorns, cloves and marjoram, and cook five minutes.","Add flour and stir until flour is well browned; add gradually stock and wine, strain, add garlic and simmer five minutes.","Remove garlic and pour around Baked Lake Trout.","Sprinkle with parsley."],"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/31534","source_ref":"pg:31534:29","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"b7a907cc500578179fc51bba48ff7a5c832447702dc20d4ce3a83b94b8c3f996","created_at":"2026-08-02T15:43:39Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), 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/sauce-a-l-italienne"}