{"id":5292,"slug":"aiguillettes-of-flounder-rochefoucault","title":"Aiguillettes of flounder, Rochefoucault","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four flat fillets of flounder","Sliced lobster","Salt","Pepper","One-half glass of white wine","One-half glass of water","Butter","One pint of white wine sauce","One-half can of French mushrooms","Two sliced truffles"],"ingredients_norm":["flat fillets of flounder","lobster","salt","pepper","white wine","water","butter","white wine sauce","french mushroom","truffle"],"steps":["Place four flat fillets of flounder in a buttered pan.","Lay some sliced lobster on top, season with salt and pepper.","Add one-half glass of white wine and one-half glass of water.","Cover with buttered paper, and put in oven for ten minutes.","Remove the fillets to a platter.","Reduce the broth, add one pint of white wine sauce, and strain.","To the sauce add one-half can of French mushrooms sliced, and two sliced truffles.","Pour the sauce 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:w66:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3c6b0887364e65b183b4a82fde0ddf89b9d879f923071d5cd7a87d017b7191b6","created_at":"2026-08-02T16:42:54Z","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-flounder-rochefoucault"}