{"id":4891,"slug":"tarragon-sauce-sauce-a-l-estragon","title":"Tarragon sauce (Sauce à l'estragon)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some tarragon","one-half glass of claret or white wine","one pint of brown gravy","salt and pepper","two ounces of fresh butter"],"ingredients_norm":["tarragon","claret or white wine","brown gravy","salt and pepper","fresh butter"],"steps":["Chop some tarragon very fine, add one-half glass of claret or white wine, and reduce by boiling until nearly dry.","Then add one pint of brown gravy and boil for five minutes.","Season with salt and pepper, add two ounces of fresh butter and whip well into the hot sauce.","Serve with fish or meats."],"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:w41:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c1ba176e1fdf50f1722f21b61e7768c0f6abcaa40e0e96da50559742f6615cad","created_at":"2026-08-02T16:40:36Z","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/tarragon-sauce-sauce-a-l-estragon"}