{"id":4324,"slug":"aiguillettes-of-bass-a-la-russe","title":"Aiguillettes of bass, à la Russe","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillets of bass","salt","pepper","cooked carrots","half a glass of white wine","butter","finely cut chervil","white wine sauce"],"ingredients_norm":["bass","salt","pepper","cooked carrot","white wine","butter","cut chervil","white wine sauce"],"steps":["Remove the skin from the fillets of bass, and cut in slices (aiguillettes) about one and one-half inches wide and five inches long.","Place in a buttered pan, season with salt and pepper.","Place on each piece three or four round slices of cooked carrots.","Add half a glass of white wine.","Cover with buttered paper, and cook slowly.","Add some finely cut chervil to some white wine sauce, and pour over the fish."],"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:w5:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"8757fad5e6ce640ef9c3baa4b23705e75ddd25da66488171cd1ee9fb21d56df7","created_at":"2026-08-02T16:34:53Z","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/aiguillettes-of-bass-a-la-russe"}