{"id":6413,"slug":"sauce-perigord-2","title":"Sauce Périgord.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six truffles","a glass of dry sherry wine","one-half pint of brown gravy","salt","Cayenne pepper"],"ingredients_norm":["truffle","dry sherry wine","brown gravy","salt","cayenne pepper"],"steps":["Slice six truffles very thin, put in vessel with a glass of dry sherry wine and reduce until it is nearly dry.","Then add one-half pint of brown gravy, seasoned with salt and Cayenne pepper, and cook for ten minutes."],"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:w133:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4780bfda388d43af40130c79e2c5cca80988cd17cd8bc789286af77c9252b827","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-perigord-2"}