{"id":5783,"slug":"veal-chops-montgolfier","title":"Veal chops, Montgolfier","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four veal chops","salt and pepper","two ounces of butter","one onion","one-half spoonful of flour","one cup of broth or stock","a stalk of celery","salted water","one ounce of sweet butter","some chopped parsley"],"ingredients_norm":["veal chop","salt and pepper","butter","onion","flour","broth or stock","celery","salted water","sweet butter","parsley"],"steps":["Season four veal chops with salt and pepper, and place in a sauté pan with two ounces of butter and an onion cut in four.","Sauté until the onion and chops are golden yellow.","Then place the chops on a platter.","In the sauté pan put one-half spoonful of flour, and simmer; then add one cup of broth or stock, and boil for a few minutes.","Cut a stalk of celery in small squares, and parboil in salted water for ten minutes.","Then drain off the water, and add the celery to the sauce from the chops; and boil for ten minutes.","Then add the chops, and simmer for ten minutes.","Remove the chops to the platter, and season the sauce well with salt and pepper.","Add one ounce of sweet butter and some chopped parsley, and pour over the chops."],"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:w97:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"ee4e5ea8d2bdafd45994ecb9993239348557818e3ad45c3c975ebe3a455927e3","created_at":"2026-08-02T16:46:28Z","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/veal-chops-montgolfier"}