{"id":6474,"slug":"tenderloin-of-beef-bristol","title":"Tenderloin of beef, Bristol","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tenderloin of beef","sauce Madère","rice croquettes in pear form","purée of green peas","Laurette potatoes"],"ingredients_norm":["tenderloin of beef","sauce madere","rice croquettes in pear form","puree of green pea","laurette potato"],"steps":["Roast tenderloin of beef, sauce Madère, garnished with rice croquettes in pear form, purée of green peas and Laurette potatoes."],"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:w136:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"8ae020568fcd771a82444aa93e0868ee8343c7a0b89525e7697a644ea3f44a18","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/tenderloin-of-beef-bristol"}