{"id":6477,"slug":"sauce-meuniere","title":"Sauce meunière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["salt and pepper","chopped parsley","juice of a lemon","four ounces of butter"],"ingredients_norm":["salt and pepper","parsley","juice of lemon","butter"],"steps":["Place the fish or meat on a platter and sprinkle with a little salt and pepper, chopped parsley and the juice of a lemon.","Heat in frying pan four ounces of butter to a hazelnut color and pour over the dish."],"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:w136:21","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"353b1f7de7dc47af92ac2b862963c935b03bbdeb8673340aed6750120e337f1d","created_at":"2026-08-02T16:52:07Z","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-meuniere"}