{"id":5430,"slug":"black-bass-tournon","title":"Black bass, Tournon.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two black bass","salt","pepper","melted butter","parsley in branches","two lemons","Colbert sauce","a little chopped tarragon"],"ingredients_norm":["black bass","salt","pepper","butter","parsley in branch","lemon","colbert sauce","little chopped tarragon"],"steps":["Season two black bass with salt and pepper, roll in melted butter, and broil.","Place on a platter, garnish with parsley in branches and two lemons cut in half.","Serve Colbert sauce, to which a little chopped tarragon has been added."],"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:w75:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"3d1c2c6eaf260cc9abccaad9faccb8716ec20c4a4a684e95fe8231e33fc8dc90","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-tournon"}