{"id":5123,"slug":"sauce-robert","title":"Sauce Robert","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two onions","two ounces of butter","a spoonful of flour","one pint of bouillon","one spoonful of vinegar","two spoonfuls of French mustard","one spoonful of meat extract","some salt and pepper","some chopped parsley"],"ingredients_norm":["onion","butter","flour","bouillon","vinegar","french mustard","meat extract","salt and pepper","parsley"],"steps":["Slice two onions very fine and put in casserole with two ounces of butter.","Simmer slowly until soft, then add a spoonful of flour and simmer again.","Then add one pint of bouillon, one spoonful of vinegar, two spoonfuls of French mustard, one spoonful of meat extract, and some salt and pepper.","Cook for thirty minutes.","Before serving add some chopped parsley.","Serve with boiled beef, tongue, etc."],"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:w55:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"d4d724b1848edb907f51c48f74e4625818fc6342e314591575a39c89404a1b03","created_at":"2026-08-02T16:41:09Z","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-robert"}