{"id":5170,"slug":"tournedos-bayard","title":"Tournedos, Bayard","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four small tenderloin steaks","salt","pepper","two ounces of butter","toast","foie gras","sauce Madère","sliced fresh mushrooms","butter","small round chicken croquettes"],"ingredients_norm":["tenderloin steak","salt","pepper","butter","toast","foie gra","sauce madere","fresh mushroom","round chicken croquette"],"steps":["Season four small tenderloin steaks with salt and pepper.","Heat two ounces of butter in a sauté pan, and sauté the fillets.","Dress on toast spread with foie gras.","Pour over them sauce Madère, to which has been added some sliced fresh mushrooms sauté in butter.","Garnish with small round chicken croquettes, about one inch in diameter."],"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:w58:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"99f36c79d8b272a34a72607d110a899938461e65189e3a884c52b943f0e58757","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/tournedos-bayard"}