{"id":4812,"slug":"sweetbreads-braise-clamart","title":"Sweetbreads braisé, Clamart","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four sweetbreads braisé","a purée of fresh or canned peas","brown gravy"],"ingredients_norm":["sweetbreads braise","puree of fresh or canned pea","brown gravy"],"steps":["Place four sweetbreads braisé on a platter.","Garnish with a purée of fresh or canned peas.","Pour brown gravy around the bottom."],"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:w37:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"01b9bcbfce3511f48853bdcae683c67df1c0980de4ab434ffddb0e6eb3d05f1f","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-clamart"}