{"id":6383,"slug":"tournedos-boulanger","title":"Tournedos, Boulanger.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["small fillets of beef","sauce Madère","fried calf's brains","artichoke bottoms","spinach"],"ingredients_norm":["beef","sauce madere","fried calf's brain","artichoke bottom","spinach"],"steps":["Small fillets of beef sauté, with sauce Madère.","Garnish with fried calf's brains and artichoke bottoms stuffed with spinach."],"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:w131:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9a546d00bf5b7900bac896ece18cfba9972e86ea6bca7851488ba50698e9acaa","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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-boulanger"}