{"id":6169,"slug":"barracouda-saute-aux-fines-herbes","title":"Barracouda sauté, aux fines herbes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["barracouda","flour","butter","juice of one lemon","chopped parsley","chervil","chives"],"ingredients_norm":["barracouda","flour","butter","juice of lemon","parsley","chervil","chive"],"steps":["Put seasoned fish, well rolled in flour, in pan in hot butter.","When done lay fish on platter, and brown a fresh piece of butter in pan.","Add the juice of one lemon, and pour over the fish.","Serve with chopped parsley, chervil and chives."],"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:w119:23","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"eaa02a8d16a97941dfa226fb2133503fa73161bdb7257c547dc3fc8b3093f7ec","created_at":"2026-08-02T16:49:05Z","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/barracouda-saute-aux-fines-herbes"}