{"id":4965,"slug":"sauce-verte","title":"Sauce verte","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["equal parts of chives, chervil and parsley","some mayonnaise sauce","seasoning"],"ingredients_norm":["equal parts of chives chervil and parsley","mayonnaise sauce","seasoning"],"steps":["In a mortar mash equal parts of chives, chervil and parsley.","When very fine add some mayonnaise sauce, mix well, and strain through a cheese cloth.","Season well before serving."],"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:w45:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"785c2acf742cf938cfa062e8f94f52ced42dd4de28e52c308099ae02174b98b9","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-verte"}