{"id":5110,"slug":"boiled-tahoe-trout-vatchette","title":"Boiled Tahoe trout, Vatchette","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two nice Lake Tahoe trout","salt","one sliced onion","one carrot","a bay leaf","a clove","some parsley","chervil","small round boiled potatoes","parsley in branches","quartered lemons","one cup of Hollandaise sauce","one and one-half cupfuls of tomato sauce","a few chopped truffles"],"ingredients_norm":["nice lake tahoe trout","salt","onion","carrot","bay leaf","clove","parsley","chervil","round boiled potato","parsley in branch","lemon","hollandaise sauce","and half cupfuls of tomato sauce","few chopped truffle"],"steps":["Put two nice Lake Tahoe trout in cold water, with a little salt, one sliced onion, one carrot, a bay leaf and a clove, some parsley and chervil.","Bring to the boiling point, then set on side of the range for fifteen minutes.","Serve on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons.","Serve separate a sauce formed by mixing one cup of Hollandaise sauce, one and one-half cupfuls of tomato sauce, and a few chopped truffles."],"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:w54:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"78769a0abfe62140c8056dca6c8a94a83662876940152dbc823c92d6685019ef","created_at":"2026-08-02T16:41:08Z","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-vatchette"}