{"id":4611,"slug":"sauce-mariniere","title":"Sauce marinière.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six shallots","one ounce of butter","one glass of white wine","one pint of sauce Allemande","salt and pepper","a little chopped parsley and chives"],"ingredients_norm":["shallot","butter","white wine","sauce allemande","salt and pepper","little chopped parsley and chive"],"steps":["Cut fine six shallots, put in casserole with one ounce of butter, and simmer just enough to have the shallots hot, then add one glass of white wine and boil until reduced nearly dry.","Then add one pint of sauce Allemande and boil for five minutes.","Season with salt and pepper, and sprinkle with a little chopped parsley and chives."],"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:w23:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5285f2ceb7ba7f80a268731a283cdcaf5ba8eb7dd0049c0d81cea7a3c3322358","created_at":"2026-08-02T16:37:21Z","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-mariniere"}