{"id":4936,"slug":"boiled-salmon-villers","title":"Boiled salmon, Villers","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two slices of salmon about one and one-half inch thick","one quart of water","a bouquet garni","one spoonful of salt","a teaspoonful of whole black peppers","one spoonful of white wine vinegar","two ounces of butter","two ounces of flour","a pint and a half of the fish broth","the yolk of one egg","one cup of cream","salt and pepper","one can of sliced mushrooms","half a pound of picked shrimps"],"ingredients_norm":["salmon about and half inch thick","water","bouquet garni","salt","whole black pepper","white wine vinegar","butter","flour","and half of the fish broth","egg yolk","cream","salt and pepper","mushroom","picked shrimp"],"steps":["Cut two slices of salmon about one and one-half inch thick.","Put in vessel with one quart of water, a bouquet garni, one spoonful of salt, a teaspoonful of whole black peppers, and one spoonful of white wine vinegar.","Boil slowly for twenty minutes.","In a casserole put two ounces of butter, heat, and then add two ounces of flour.","When the flour is hot add a pint and a half of the fish broth from the salmon, and boil for five minutes.","Then add the yolk of one egg and one cup of cream, mix well, season with salt and pepper, and strain.","Add to the sauce one can of sliced mushrooms and half a pound of picked shrimps.","Place the salmon on a platter and pour the sauce over 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:w43:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"78d013136430eb790dd0e075c84691a90eed8d54367b5470b8be016312175ab0","created_at":"2026-08-02T16:40:36Z","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-villers"}