{"id":4885,"slug":"sweetbreads-braise-ancienne","title":"Sweetbreads braisé, ancienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four sweetbreads braisé","four croustades financière","sauce Madère"],"ingredients_norm":["sweetbreads braise","croustades financiere","sauce madere"],"steps":["Dish up on a platter four sweetbreads braisé, and garnish with four croustades financière.","Pour sauce Madère around the sweetbreads on platter."],"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:w40:23","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e4973178f32840e5050b1098a046f11c43ce038bdd0a2731ef3472e67371c10d","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/sweetbreads-braise-ancienne"}