{"id":4612,"slug":"sauce-allemande","title":"Sauce Allemande.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four ounces of butter","three spoonfuls of flour","one quart of chicken or veal broth","yolks of three eggs","one-half cup of thick cream","salt","a little Cayenne pepper"],"ingredients_norm":["butter","flour","chicken or veal broth","egg yolk","thick cream","salt","little cayenne pepper"],"steps":["Put four ounces of butter and three spoonfuls of flour in a casserole and place on the stove.","When hot add one quart of chicken or veal broth, and boil for twenty minutes, then bind with the yolks of three eggs mixed with one-half cup of thick cream.","Strain and season well with salt and a little Cayenne pepper."],"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:w23:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a1763b36866a47281fe87b524c5ca5bf11f86fa5b252848cc2f7e662d0c4eec1","created_at":"2026-08-02T16:37:21Z","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/sauce-allemande"}