{"id":6375,"slug":"sweetbreads-braise-pompadour","title":"Sweetbreads braisé, Pompadour.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["sweetbreads","chicken force meat","chopped tongue","chopped truffles","stock","gravy","Madeira sauce"],"ingredients_norm":["sweetbread","chicken force meat","tongue","truffle","stock","gravy","madeira sauce"],"steps":["Braise the sweetbreads until about two-thirds done.","Cool a little and cover with a thin layer of chicken force meat.","Decorate all around with chopped tongue, with chopped truffles in the center.","Replace in pan, using the same stock used before, but strained.","Cover with buttered manilla paper and return to oven to finish cooking.","Serve with own gravy and a little Madeira sauce."],"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:w131:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f2f1a371b41f51fbefe08332db3327e76751bbfcae2f5cefd94bbd533b979d60","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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-pompadour"}