{"id":4278,"slug":"bass-provencale","title":"Bass, Provençale.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a bass","salt","pepper","sliced tomatoes","butter","white wine sauce with a few pieces of tomato"],"ingredients_norm":["bass","salt","pepper","tomato","butter","white wine sauce with few pieces of tomato"],"steps":["Split a bass, remove the bones and skin.","Put in buttered pan.","Season with salt and pepper.","Put some sliced tomatoes and a few small pieces of butter on top.","Bake in oven.","When done cover with white wine sauce with a few pieces of tomato in it."],"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:w2:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"931abc8d8501c5a34081a9b3e69c3cea040eb4ad3fb6b71d3a0416ba51b9b1d4","created_at":"2026-08-02T16:34:18Z","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-provencale"}