{"id":6308,"slug":"sauce-poulette","title":"Sauce poulette","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three shallots","butter","one-half glass of white wine","chives sliced fine","sliced French mushrooms","one pint of sauce Allemande","the yolk of an egg","a piece of fresh butter"],"ingredients_norm":["shallot","butter","white wine","chives sliced fine","french mushroom","sauce allemande","egg yolk","fresh butter"],"steps":["Simmer three shallots in butter, but do not brown.","Add one-half glass of white wine and reduce till almost dry.","Then add chives sliced fine, sliced French mushrooms, and one pint of sauce Allemande.","Boil for a few minutes.","Bind with the yolk of an egg and a piece of fresh butter."],"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:w127:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"d5980c7b0ebe619f947b9a2d074ce303654a304adb147dd1cd1eb6899d0109ad","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-poulette"}