{"id":4677,"slug":"aiguillettes-of-bass-massena","title":"Aiguillettes of bass, Massena.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of bass","salt and pepper","one-half glass of white wine","one-half glass of stock, bouillon, fish broth or water","butter","one and one-half ounces of butter","one spoonful of flour","the fish broth left from cooking the bass","one spoonful of meat extract","one-half spoonful of Worcestershire sauce","one-half teaspoonful of essence of anchovies","one dozen clams","half of the tail of a lobster","six heads of mushrooms"],"ingredients_norm":["bass","salt and pepper","white wine","stock bouillon fish broth or water","butter","and half ounces of butter","flour","fish broth left from cooking the bass","meat extract","worcestershire sauce","essence of anchovy","clam","tail of lobster","mushroom"],"steps":["Put four fillets of bass in a buttered pan, season with salt and pepper; add one-half glass of white wine and one-half glass of stock, bouillon, fish broth or water, cover with buttered paper, and put in oven to bake.","When done place the aiguillettes on a platter and cover with the following sauce: Heat one and one-half ounces of butter in a sauce pan, add one spoonful of flour and allow to become brown, add the fish broth left from cooking the bass, one spoonful of meat extract, and one-half spoonful of Worcestershire sauce. Boil for ten minutes, then add one-half teaspoonful of essence of anchovies, and strain through cheese cloth.","Boil one dozen clams and cut in two; cut half of the tail of a lobster in small squares, and six heads of mushrooms cut in two. Put all of this in the strained sauce, and season well."],"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:w27:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"496c1ef3a53ade240b80d59b2f9f331de8d30b2c5a515f1ea8a47baf78763ea8","created_at":"2026-08-02T16:38:20Z","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-massena"}