{"id":4632,"slug":"sauce-perigueux","title":"Sauce Périgueux","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a small can of truffles","one glass of Madeira","one pint of brown gravy","salt","Cayenne pepper"],"ingredients_norm":["truffle","madeira","brown gravy","salt","cayenne pepper"],"steps":["Chop a small can of truffles and put in a casserole with one glass of Madeira.","Reduce until nearly dry.","Add one pint of brown gravy.","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:w24:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fab8abb023bd2ba75da61678ef0097b3aad028557edb4c5d103d10033233edbe","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-perigueux"}