{"id":5658,"slug":"sauce-flamande","title":"Sauce Flamande.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two ounces of butter","Two spoonfuls of flour","One spoonful of vinegar","One quart of the fish broth in which the codfish was cooked","One spoonful of French mustard","A little salt and pepper","One bay leaf","One clove","A little grated nutmeg","Three ounces of good butter","The juice of a lemon","Some fresh-chopped parsley"],"ingredients_norm":["butter","flour","vinegar","fish broth in which the codfish was","french mustard","little salt and pepper","bay leaf","clove","little grated nutmeg","juice of lemon","fresh chopped parsley"],"steps":["Heat two ounces of butter in a casserole.","Add two spoonfuls of flour, one spoonful of vinegar, one quart of the fish broth in which the codfish was cooked, one spoonful of French mustard, a little salt and pepper, one bay leaf, one clove, and a little grated nutmeg.","Boil for twenty minutes.","Strain through a fine cheese cloth, and put back in casserole.","Then add, little by little, three ounces of good butter.","When the butter is melted add the juice of a lemon and some fresh-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:w90:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a0dfbc4917d9f73fb38aeb8bd3be90c00c0b2b1ebf4fd01c8005d18cb2c14414","created_at":"2026-08-02T16:46:27Z","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-flamande"}