{"id":5262,"slug":"aiguillettes-of-turbot-bayard","title":"Aiguillettes of turbot, Bayard","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of turbot","salt and white pepper","one-half glass of white wine","one-half cup of fish stock, or water","a pint of lobster sauce","the tail of a lobster","six heads of French canned mushrooms","two truffles"],"ingredients_norm":["turbot","salt and white pepper","white wine","fish stock or water","lobster sauce","tail of lobster","french canned mushroom","truffle"],"steps":["Cut four fillets of turbot lengthwise, and about four inches long and two inches wide.","Place in a buttered pan, season with salt and white pepper, add one-half glass of white wine and one-half cup of fish stock, or water; cover with buttered paper, and cook in oven for ten minutes.","Then place the fish on a platter, reduce the broth until nearly dry, add a pint of lobster sauce to which has been added the tail of a lobster, six heads of French canned mushrooms, and two truffles, all cut Julienne style.","Pour the sauce over the fish before serving."],"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:w64:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"07f8dc4683d5b56eea411fab03a1d678af20c2e37194228576229403e428701f","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-turbot-bayard"}