{"id":5895,"slug":"sirloin-steak-saxonne","title":"Sirloin steak, Saxonne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two sirloin steaks","salt","pepper","oil","four stuffed tomatoes with rice","four stuffed cucumbers","a little sauce Madère"],"ingredients_norm":["sirloin steak","salt","pepper","oil","stuffed tomatoes with rice","stuffed cucumber","little sauce madere"],"steps":["Season two sirloin steaks with salt and pepper, roll in oil, and broil.","When done place on a platter, and garnish with four stuffed tomatoes with rice, and four stuffed cucumbers (see index).","Pour a little sauce Madère over the steaks."],"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:w105:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"716224ccb32b31010ee45e159f71453cd7dccc8f609c639cb0c3149595961f91","created_at":"2026-08-02T16:47:33Z","updated_at":"2026-08-02T16:47:33Z","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/sirloin-steak-saxonne"}