{"id":4664,"slug":"bass-dijonaise","title":"Bass, Dijonaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["4 fillets of bass","butter for pan","salt","pepper","2 finely-chopped shallots","1/2 cup water","1 spoonful French mustard","2 cups cream sauce","chopped chives"],"ingredients_norm":["bass","butter for pan","salt","pepper","shallot","water","french mustard","cream sauce","chive"],"steps":["Put four fillets of bass in a buttered pan, season with salt and pepper, sprinkle with two finely-chopped shallots, add one-half cup of water, cover, and put in hot oven for fifteen minutes.","Then place the fillets on a platter, and reduce the broth until nearly dry, add one spoonful of French mustard and two cups of cream sauce, and boil for two minutes.","Add some chopped chives, 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:w26:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9a0098c87d09b0403721b88d75e7fd5c0cb077278b1a3689275a04c3454e42af","created_at":"2026-08-02T16:37:49Z","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/bass-dijonaise"}