{"id":4279,"slug":"stuffed-lamb-chops-marechal","title":"Stuffed lamb chops, Maréchal.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["lamb chops","force meat of veal quenelles","chopped tongue","truffles","fresh mushroom sauce"],"ingredients_norm":["lamb chop","force meat of veal quenelle","tongue","truffle","fresh mushroom sauce"],"steps":["Broil the lamb chops on one side.","Cover that side with force meat of veal quenelles decorated with chopped tongue and truffles.","Put in buttered pan.","Cover with buttered paper.","Bake in oven for ten minutes.","Serve with fresh mushroom sauce."],"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:w2:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5e591d43cc71c3bc0c9dea4a150214aa389745cc4eb376129542abb50620f265","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T16:34:18Z","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/stuffed-lamb-chops-marechal"}