{"id":4444,"slug":"tournedos-rossini","title":"Tournedos Rossini","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tournedos","salt","pepper","butter","fresh goose liver (or Strassbourg goose liver au natural)","flour","large head of fresh mushroom","two slices of truffle","well-seasoned Madeira sauce"],"ingredients_norm":["tournedo","salt","pepper","butter","fresh goose liver","flour","fresh mushroom","truffle","seasoned madeira sauce"],"steps":["Salt and pepper the tournedos, sauté in butter, and put on a platter.","Take one slice of fresh goose liver (or Strassbourg goose liver au natural), season, roll in flour, sauté in butter, and put on top of the tournedo.","Simmer à large head of fresh mushroom in butter, and place on top of the goose liver, lay two slices of truffle on top of the mushroom, and pour well-seasoned Madeira sauce over all."],"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:w12:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4b326e42b573fd8208438d0d24312ed9ff396728edf5dc5bd8270398d32c9825","created_at":"2026-08-02T16:37:02Z","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/tournedos-rossini"}