{"id":6534,"slug":"sweetbreads-braise-au-jus-glace","title":"Sweetbreads braisé au jus. (Glacé).","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter","one sliced onion","one carrot","a little parsley","a bay leaf","a clove","a few pepper berries","three parboiled sweetbreads","fresh or salted pork","one-half cup of bouillon","salt","a small quantity of meat extract"],"ingredients_norm":["butter","onion","carrot","little parsley","bay leaf","clove","few pepper berry","parboiled sweetbread","fresh or salted pork","bouillon","salt","quantity of meat extract"],"steps":["Place in buttered sauté pan one sliced onion, one carrot, a little parsley, a bay leaf and a clove, and a few pepper berries.","Put three parboiled sweetbreads, which may be larded with fresh or salted pork if desired, on top, add one-half cup of bouillon, salt, and put over fire to boil.","When reduced place in oven, add a small quantity of meat extract, and glacé by basting continually with its own broth, until well browned.","When done lay on platter and strain the broth over them."],"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:w139:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"871102df421a9da9962bade6fa473bc2c1447cf0870d66ce4244759401edf913","created_at":"2026-08-02T16:52:24Z","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/sweetbreads-braise-au-jus-glace"}