{"id":4587,"slug":"sauce-poivrade","title":"Sauce poivrade.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half cup of black pepper berries","one dozen chopped shallots","a little parsley","one pint of white wine vinegar","one quart of brown sauce, or sauce Madère","three ounces of sweet butter"],"ingredients_norm":["black pepper berry","shallot","little parsley","white wine vinegar","brown sauce or sauce madere","sweet butter"],"steps":["Crush one-half cup of black pepper berries and put in vessel with one dozen chopped shallots, a little parsley, and one pint of white wine vinegar.","Boil and reduce until nearly dry.","Add one quart of brown sauce, or sauce Madère, and boil for five minutes.","Strain, and stir in three ounces of sweet butter slowly."],"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:w21:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f79d0429362e7324b9e627059ae523225207eb1661b9bd8611d9474587483dcc","created_at":"2026-08-02T16:37:21Z","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-poivrade"}