{"id":6464,"slug":"black-bass-cambaceres","title":"Black bass, Cambacérès","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six finely chopped shallots","butter","three sliced fresh mushrooms","one peeled tomato cut in squares","one-half glass of white wine","one pint of white wine sauce","black bass"],"ingredients_norm":["shallot","butter","fresh mushroom","tomato cut in square","white wine","white wine sauce","black bass"],"steps":["Simmer six finely chopped shallots in butter.","While hot add three sliced fresh mushrooms, one peeled tomato cut in squares, and one-half glass of white wine. Reduce almost dry.","Then add one pint of white wine sauce.","Cook the fish \"au vin blanc\" style and pour the sauce over same."],"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:w136:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bd617b449e06a18f19ed130e8513f9b98b890bf7113b93dd9ccf264c9aa49903","created_at":"2026-08-02T16:52:07Z","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/black-bass-cambaceres"}