{"id":4633,"slug":"sauce-perigord","title":"Sauce Périgord","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one small can of truffles","one glass of Madeira or sherry wine","one pint of brown gravy","salt","Cayenne pepper"],"ingredients_norm":["truffle","madeira or sherry wine","brown gravy","salt","cayenne pepper"],"steps":["Slice one small can of truffles.","Put in casserole with one glass of Madeira or sherry wine.","Reduce.","Add one pint of brown gravy and boil again for twelve minutes.","Season with 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:w24:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4558740a492e778aafa64da12957e39a929d252468abde803a73310be874bd1b","created_at":"2026-08-02T16:37:49Z","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-perigord"}