{"id":5181,"slug":"sauce-diplomate","title":"Sauce diplomate","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a pint of cream sauce","a spoonful of lobster butter","a spoonful of anchovy paste","a little Cayenne pepper","three ounces of butter"],"ingredients_norm":["cream sauce","lobster butter","anchovy paste","little cayenne pepper","butter"],"steps":["To a pint of cream sauce add a spoonful of lobster butter and a spoonful of anchovy paste.","Stir well, add a little Cayenne pepper, and three ounces of butter, little by little.","Strain and serve."],"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:w59:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"99f201bad26b37fba0475fe691ca4f428e5d6ee10c580bf8c4c5aa10a6b5bfcf","created_at":"2026-08-02T16:42:54Z","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-diplomate"}