{"id":6136,"slug":"sauce-au-vin-blanc-white-wine-sauce","title":"Sauce au vin blanc (white wine sauce)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["large fish bones","water","salt","onion","carrot","bay leaf","clove","a little thyme","whole black peppers","three ounces of butter","two spoonfuls of flour","strained fish stock","stock left from the fillets","yolks of two eggs","one-half cup of cream"],"ingredients_norm":["fish bone","water","salt","onion","carrot","bay leaf","clove","little thyme","whole black pepper","butter","flour","strained fish stock","stock left from the fillet","egg yolk","cream"],"steps":["Cut up some large fish bones, put in pot and cover with water.","Add salt, an onion, carrot, bay leaf, clove, a little thyme and whole black peppers. Boil for half an hour.","Put in another saucepan three ounces of butter. When warm add two spoonfuls of flour, stir, add the strained fish stock; also add the stock left from the fillets, and boil for ten minutes.","Beat well the yolks of two eggs and one-half cup of cream, and thicken the sauce with same. Strain."],"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:w118:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"08bcffb71e044bc456e1a763ccd30cac0231bb727226c42361c06ce17d804e23","created_at":"2026-08-02T16:49:05Z","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-au-vin-blanc-white-wine-sauce"}