{"id":5143,"slug":"sauce-venitienne","title":"Sauce Venitienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["any kind of white meat or fish sauce","green vegetable coloring"],"ingredients_norm":["any kind of white meat or fish sauce","green vegetable coloring"],"steps":["Use any kind of white meat or fish sauce, depending upon what it is to be used with, and color with green vegetable coloring.","Use enough color to make the sauce bright green."],"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:w56:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"411781c05904c4ffd9cc3071c9cf9fd55d5f357b73a89aa5a225a322c8fd11d6","created_at":"2026-08-02T16:42:11Z","updated_at":"2026-08-02T16:42:11Z","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-venitienne"}