{"id":5274,"slug":"sauce-hussarde","title":"Sauce Hussarde","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pint of sauce Madère, or brown gravy","One-half cup of fresh bread crumbs","One ounce of good butter","A little chopped parsley","Salt","Cayenne pepper"],"ingredients_norm":["sauce madere or brown gravy","fresh bread crumb","butter","little chopped parsley","salt","cayenne pepper"],"steps":["Bring to a boil one pint of sauce Madère, or brown gravy.","Add one-half cup of fresh bread crumbs and boil for two minutes.","Then add one ounce of good butter, a little chopped parsley, salt and Cayenne pepper."],"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:w65:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"7bd6a8edea94cb37ef4b411f34fd71efbc25982f393263424f83a64c16bb0edb","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-hussarde"}