{"id":5215,"slug":"boiled-tahoe-trout-sauce-mousseline","title":"Boiled Tahoe trout, sauce mousseline","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two Tahoe trout","one-half glassful of white wine vinegar","half of an onion","half of a carrot","a bouquet garni","a small handful of salt","cold water","small round boiled potatoes","lemons cut in two","parsley in branches","sauce mousseline"],"ingredients_norm":["tahoe trout","glassful of white wine vinegar","onion","carrot","bouquet garni","salt","cold water","round boiled potato","lemons cut in","parsley in branch","sauce mousseline"],"steps":["Put two Tahoe trout in a vessel in cold water, add one-half glassful of white wine vinegar, half of an onion and half of a carrot sliced, a bouquet garni, and a small handful of salt.","Bring to a boil, and set on side of the range for twenty minutes.","Serve on a platter on a napkin, garnished with small round boiled potatoes, lemons cut in two, and parsley in branches.","Serve sauce mousseline separate.","The potatoes may be served separate if desired."],"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:w61:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"eb98b1a5097b7c9bdcec8a614e25a302bd54054c45dae1a192128998d179cbcc","created_at":"2026-08-02T16:42:54Z","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-tahoe-trout-sauce-mousseline"}