{"id":6162,"slug":"sauce-genoise","title":"Sauce Génoise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["raw salmon head (or trout head)","a piece of butter","a sliced onion","carrot","thyme","bay leaf","cloves","some whole black pepper","one glass of claret","one quart of brown gravy","the juice of one lemon","a piece of fresh butter","chopped parsley"],"ingredients_norm":["raw salmon head","butter","onion","carrot","thyme","bay leaf","clove","whole black pepper","claret","brown gravy","juice of lemon","fresh butter","parsley"],"steps":["Take a raw salmon head, (a trout head will do), and cut in small pieces.","Put in sauté pan with a piece of butter, a sliced onion, carrot, thyme, bay leaf, cloves, and some whole black pepper, and simmer for fifteen minutes.","Add one glass of claret, reduce; add one quart of brown gravy, cook for ten minutes and strain.","Before serving stir in well the juice of one lemon and a piece of fresh butter.","Sprinkle with 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:w119:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5285d2ca6ed9145671024d31ce392f73105b59be6e493715c9fcc8a6d2c09c54","created_at":"2026-08-02T16:49:05Z","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-genoise"}