{"id":6321,"slug":"sauce-perigordine","title":"Sauce Périgordine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one cup of brown gravy","one spoonful of chopped truffles","sherry wine","salt","Cayenne pepper"],"ingredients_norm":["brown gravy","truffle","sherry wine","salt","cayenne pepper"],"steps":["To one cup of brown gravy add one spoonful of chopped truffles reduced in sherry wine.","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:w128:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b9b55545666c52167d194d9cf6e787edf04cd3dfcfefac96a81632f247d0a30d","created_at":"2026-08-02T16:51:22Z","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-perigordine"}