{"id":6181,"slug":"sauce-fleurette","title":"Sauce fleurette.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cream sauce","chives","chervil","parsley","salt and pepper"],"ingredients_norm":["cream sauce","chive","chervil","parsley","salt and pepper"],"steps":["Cream sauce with chives, chervil and parsley, chopped fine and well seasoned."],"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:w120:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c5f8109586b5056c74898267dc0f996e3eaad21ad4f8df06f94e0e30a8512291","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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-fleurette"}