{"id":6250,"slug":"supreme-sauce","title":"Suprême sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","two ounces of flour","one and one-half pint of chicken stock","the yolk of one egg","a cup of cream","a small piece of sweet butter","salt","a little Cayenne pepper"],"ingredients_norm":["butter","flour","and half pint of chicken stock","egg yolk","cream","sweet butter","salt","little cayenne pepper"],"steps":["Melt three ounces of butter, add two ounces of flour, and simmer, but do not allow to brown.","Add one and one-half pint of chicken stock, reduce for ten minutes, thicken with the yolk of one egg, a cup of cream and a small piece of sweet butter.","Season with salt and a little Cayenne pepper.","This sauce may be used with many entrée dishes."],"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:w124:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6c0308c0e05a2fcbfcc26a784e54da3177f85c4c4020b38f30346b59e47306d5","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T17:11:32Z","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/supreme-sauce"}