{"id":6515,"slug":"sauce-riche","title":"Sauce Riche","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a tablespoonful of anchovy paste","a pint of Hollandaise sauce","one truffle","three heads of French mushrooms","one dozen shrimps cut in small squares"],"ingredients_norm":["anchovy paste","hollandaise sauce","truffle","french mushroom","shrimps cut in small square"],"steps":["Mix a tablespoonful of anchovy paste with a pint of Hollandaise sauce, add one truffle, three heads of French mushrooms, and one dozen shrimps cut in small squares."],"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:w138:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f8ca27c3a90ff635c94ef98ca4c6531c2c456a15af35bcd49002640a923c01b6","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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-riche"}