{"id":6558,"slug":"boiled-salmon-sauce-anglaise","title":"Boiled salmon, sauce Anglaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["salmon","one pint of Hollandaise sauce","two chopped hard-boiled eggs","sliced chives","chopped parsley","chervil"],"ingredients_norm":["salmon","hollandaise sauce","hard boiled egg","chive","parsley","chervil"],"steps":["Cook the salmon in the same manner as for Hollandaise.","For sauce Anglaise use one pint of Hollandaise sauce, mixed with two chopped hard-boiled eggs, sliced chives, chopped parsley and chervil.","Serve separate."],"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:w141:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"ea66122ff0620d0292d92386624a7ddfae5215c591687595be486336b6633a78","created_at":"2026-08-02T16:52:24Z","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/boiled-salmon-sauce-anglaise"}