{"id":6431,"slug":"veloute","title":"Velouté.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["five ounces of butter","four ounces of flour","two quarts of chicken broth, stock or bouillon","one cup of cream","yolks of two eggs"],"ingredients_norm":["butter","flour","chicken broth stock or bouillon","cream","egg yolk"],"steps":["Put in vessel five ounces of butter and four ounces of flour and simmer for a few minutes.","Add two quarts of chicken broth, stock or bouillon, cook for half an hour.","Bind with one cup of cream and the yolks of two eggs."],"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:w134:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"eec678b6b82ad4c92539fc1ca73f98f66ba46fb06364d41cb1161e1dbd42b749","created_at":"2026-08-02T16:52:07Z","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/veloute"}