{"id":5361,"slug":"sweetbreads-braise-princess","title":"Sweetbreads braisé, Princess","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four nice sweetbreads","Fresh artichoke bottoms","Boiled cauliflower","A little Béarnaise sauce","Gravy left after braising","Livers of four chickens","Butter","Salt and pepper"],"ingredients_norm":["nice sweetbread","fresh artichoke bottom","boiled cauliflower","little bearnaise sauce","gravy left after braising","livers of chicken","butter","salt and pepper"],"steps":["Braise four nice sweetbreads, and place them on fresh artichoke bottoms on a platter.","Garnish with boiled cauliflower with a little Béarnaise sauce poured over it; and over the sweetbreads pour the gravy left after braising.","Sauté the livers of four chickens in butter, season well with salt and pepper, and lay them around the cauliflower."],"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:w71:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"2ec7e2537c9fd703ceb7c7f74a57da482ca81d917eb320140a129d99c52f9ccd","created_at":"2026-08-02T16:42:55Z","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-princess"}