{"id":5332,"slug":"small-tenderloin-steak-marseillaise","title":"Small tenderloin steak, Marseillaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["6 shallots","2 pieces of garlic","2 ounces of butter","1 peeled tomato, cut in small squares","6 chopped anchovies","2 cups of brown gravy (sauce Madère)","2 ounces of butter","Salt and Cayenne pepper to taste"],"ingredients_norm":["shallot","garlic","butter","tomato","anchovy","brown gravy","salt and cayenne pepper"],"steps":["Chop six shallots and two pieces of garlic, and simmer in two ounces of butter.","Add a peeled tomato cut in small squares, and six chopped anchovies, and simmer for twenty minutes.","Add two cups of brown gravy (sauce Madère), boil for two minutes.","Add two ounces of butter, stir until melted, and season with salt and Cayenne pepper to taste."],"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:w69:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e53893b65dc868e76987f2fe3bbfb804dc7af8b11bbadfc1262bca4bbb23144e","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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/small-tenderloin-steak-marseillaise"}