{"id":6289,"slug":"sauce-colbert","title":"Sauce Colbert","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three shallots","butter","one-half glass of claret","one pint of brown gravy","three ounces of sweet butter","juice of one lemon","some chopped parsley"],"ingredients_norm":["shallot","butter","claret","brown gravy","sweet butter","juice of lemon","parsley"],"steps":["Chop three shallots very fine, and simmer in butter.","Add one-half glass of claret, and reduce almost dry.","Then add one pint of brown gravy and cook for ten minutes.","Before serving add three ounces of sweet butter, the juice of one lemon, and some chopped 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/39550","source_ref":"pg:39550:w126:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"74bdc12e6ef3678f3c6ab14ffe647e4a180679379648c9acba8f9fbd5d9e43f9","created_at":"2026-08-02T16:50:21Z","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-colbert"}