{"id":5712,"slug":"sauce-chambord","title":"Sauce Chambord","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the head of a salmon","three ounces of butter","one sliced carrot","one onion","a little parsley in branches","one bay leaf","four cloves","one spoonful of whole black peppers","one clove of garlic","a little salt","one pint of claret","one quart of fish broth or stock","two ounces of butter","one ounce of flour","two tablespoonfuls of anchovy essence","two ounces of fresh butter","salt and Cayenne pepper"],"ingredients_norm":["salmon","butter","carrot","onion","little parsley in branch","bay leaf","clove","whole black pepper","garlic","little salt","claret","fish broth or stock","flour","anchovy essence","fresh butter","salt and cayenne pepper"],"steps":["Put in a casserole the head of a salmon cut in small pieces. Add three ounces of butter, one sliced carrot, one onion, a little parsley in branches, one bay leaf, four cloves, one spoonful of whole black peppers, one clove of garlic, and a little salt.","Simmer until the head is cooked, then add one pint of claret and reduce until nearly dry.","Then add one quart of fish broth or stock and boil for ten minutes.","Thicken with two ounces of butter and one ounce of flour kneaded together, mix well, add two tablespoonfuls of anchovy essence, and boil for five minutes.","Strain through a fine sieve, put back in casserole, bring to a boil, add two ounces of fresh butter, whip well, and season with salt and Cayenne pepper.","Strain through fine cheese cloth.","Serve with fish or eggs."],"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:w93:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8996109be72ca4380f51cbb4620ad30392f9d07b2c8797807814f72b2de10b2f","created_at":"2026-08-02T16:46:28Z","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-chambord"}