{"id":5728,"slug":"sauce-rougemont-cold-2","title":"Sauce Rougemont (cold).","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some fresh mustard","tarragon","well-seasoned mayonnaise","a little French mustard (if fresh mustard is not available)"],"ingredients_norm":["fresh mustard","tarragon","seasoned mayonnaise","little french mustard"],"steps":["Chop very fine some fresh mustard and tarragon.","Mix with well-seasoned mayonnaise.","If fresh mustard is not available use a little French mustard."],"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:w94:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0a19eb0f6de4caafe41d69aa99bf8c8db8c6dfaeb0466d149b78f8ec408020e9","created_at":"2026-08-02T16:46:28Z","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-rougemont-cold-2"}