{"id":5422,"slug":"tournedos-porte-maillot","title":"Tournedos, Porte Maillot.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four small tenderloin steaks","salt","pepper","oil","carrots","turnips","butter","four potatoes","lard, for frying","purée of spinach","sauce Madère"],"ingredients_norm":["tenderloin steak","salt","pepper","oil","carrot","turnip","butter","potato","lard","puree of spinach","sauce madere"],"steps":["Season four small tenderloin steaks with salt and pepper; roll in oil, and broil.","Place on a platter, and garnish with carrots and turnips cut in small balls, boiled and tossed in butter, salt and pepper.","Also four potatoes cut in the shape of wooden shoes, fried in hot swimming lard, and filled with purée of spinach.","Pour sauce Madère over the meat."],"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:w75:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"65c4ec9a3a1f12f49335e4957e2463a8fe5509c82ee8c93051e4f5c091f9a685","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-porte-maillot"}