{"id":6567,"slug":"sauce-allemande-2","title":"Sauce Allemande","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three pounds of veal bones","two gallons of water","one onion","a carrot","a little celery and leek","some pepper berries","two cloves","a sprig of thyme","some salt","three ounces of butter","two ounces of flour","a pint and a half of the broth"],"ingredients_norm":["veal bone","water","onion","carrot","little celery and leek","pepper berry","clove","thyme","salt","butter","flour","and half of the broth"],"steps":["Cut up three pounds of veal bones, put in vessel with two gallons of water, bring to a boil and skim.","Add one onion, a carrot, a little celery and leek, some pepper berries, two cloves, a sprig of thyme and some salt.","Boil for two hours and strain.","Put in sauce pan three ounces of butter, when hot add two ounces of flour and heat again.","Then add a pint and a half of the broth, boil for ten minutes, season and strain.","This is the foundation of many fancy sauces."],"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:w142:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"bd99211c324157fbc1dd720027dd6a1fd80b733ce6694e1747bcaf5dbd11c99a","created_at":"2026-08-02T16:52:24Z","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-2"}