{"id":6548,"slug":"spring-lamb-tenderloin-thomas","title":"Spring lamb tenderloin, Thomas","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["lamb tenderloin","buttered toast","sauce Colbert","small boiled potatoes","cream sauce","flageolet beans"],"ingredients_norm":["lamb tenderloin","buttered toast","sauce colbert","boiled potato","cream sauce","flageolet bean"],"steps":["Broil the tenderloin.","Dish up on buttered toast.","Cover with sauce Colbert.","Garnish on one side with small boiled potatoes covered with cream sauce.","Garnish on the other side with flageolet beans."],"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:w141:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"edbd2962ac38ff69dd9cd9975512e2ada9f40d687ad4372d630465fc4e75ac6f","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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/spring-lamb-tenderloin-thomas"}