{"id":6003,"slug":"sweetbreads-saint-monde","title":"Sweetbreads, Saint Mondé.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["braised sweetbreads","artichoke bottoms","asparagus tips","Hollandaise sauce","French peas","butter","Madeira sauce"],"ingredients_norm":["braised sweetbread","artichoke bottom","asparagus tip","hollandaise sauce","french pea","butter","madeira sauce"],"steps":["Prepare braised sweetbreads as described elsewhere.","Place on a platter and garnish with artichoke bottoms filled with asparagus tips with a little Hollandaise sauce on top; and others filled with French peas in butter with 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:w112:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"0de1104967b73b3ba5824e28ffdb43392493a85b9035141a226f41b1386c318d","created_at":"2026-08-02T16:48:19Z","updated_at":"2026-08-02T16:48:19Z","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-saint-monde"}