{"id":5750,"slug":"sweetbreads-braise-georginette","title":"Sweetbreads braisé, Georginette.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["purée of sorrel","sliced canned mushrooms","or fresh mushrooms sauté in butter","sweetbreads braisé","gravy"],"ingredients_norm":["puree of sorrel","canned mushroom","fresh mushrooms saute in butter","sweetbreads braise","gravy"],"steps":["Make a purée of sorrel (see vegetable).","Add to the purée some sliced canned mushrooms; or fresh mushrooms sauté in butter.","Put the sorrel on a platter.","Lay sweetbreads braisé on top.","Pour the gravy around the bottom of the 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:w95:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"77634df57ee3c7bf73f32ded91314570ede8eaae860724c96d481ed98a537e8d","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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-georginette"}