{"id":5613,"slug":"sweetbreads-braise-st-albans","title":"Sweetbreads braisé, St. Albans.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Braised sweetbreads","Fresh stuffed mushrooms (one head per person)","Small chicken patties (one per person)","Gravy for sweetbreads braisé","One spoonful of tomato sauce"],"ingredients_norm":["braised sweetbread","fresh stuffed mushroom","chicken patty","gravy for sweetbreads braise","tomato sauce"],"steps":["Place some braised sweetbreads on a platter, and garnish with one head of fresh stuffed mushrooms and one small chicken patty for each person.","Make a gravy as described elsewhere for sweetbreads braisé, to which should be added one spoonful of tomato 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:w87:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"91acb9dd9cf534bf3626b4904380e2fff10aa0e3c7ddf399d435f6493cb480f5","created_at":"2026-08-02T16:46:27Z","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-st-albans"}