{"id":6281,"slug":"sauce-piquante","title":"Sauce piquante","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one chopped onion","a piece of butter","two spoonsful of crushed pepper berries","half a glass of vinegar","one pint of brown gravy","one-half cup of gherkins","a sprinkle of chopped parsley"],"ingredients_norm":["onion","butter","spoonsful of crushed pepper berry","vinegar","brown gravy","gherkin","sprinkle of chopped parsley"],"steps":["Simmer one chopped onion with a piece of butter.","Add two spoonsful of crushed pepper berries and half a glass of vinegar. Reduce almost dry.","Then add one pint of brown gravy, boil for fifteen minutes, and strain.","Chop fine one-half cup of gherkins, put into the sauce and boil for a few minutes.","Add a sprinkle of chopped parsley."],"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:w126:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"7ab8978f691c2dc5590b6025e15084adb57218762986d66112bb0038bbfbad12","created_at":"2026-08-02T16:50:21Z","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-piquante"}