{"id":5351,"slug":"tournedos-vaudeville","title":"Tournedos, Vaudeville","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four small tenderloin steaks","salt and pepper","butter","four fresh poached eggs","four stuffed tomatoes, Créole","sauce Madère"],"ingredients_norm":["tenderloin steak","salt and pepper","butter","fresh poached egg","stuffed tomatoes creole","sauce madere"],"steps":["Season four small tenderloin steaks with salt and pepper, and broil; or sauté in pan with butter.","When done place on a platter, lay on each a fresh poached egg; and garnish with four stuffed tomatoes, Créole.","Cover the tournedos with sauce Madère."],"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:w70:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"667ab98c55f6453248ce6f806126f4fbdd54388fd633ea71aaca24957b989ca8","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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-vaudeville"}