{"id":6438,"slug":"braised-salmon-parisienne","title":"Braised salmon, Parisienne.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a slice of salmon","salt","pepper","chopped shallots","parsley","one one-half glass of white wine","white wine sauce (sauce au vin blanc)"],"ingredients_norm":["salmon","salt","pepper","shallot","parsley","white wine","white wine sauce"],"steps":["Put a slice of salmon in buttered pan.","Season with salt and pepper, sprinkle with chopped shallots and parsley.","Add one one-half glass of white wine, cover and simmer until cooked.","Remove fish to platter.","In the pan pour some white wine sauce, (sauce au vin blanc).","Let boil for five minutes and pour over fish. Don't strain."],"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:w134:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"67342d5bee85a2191cce41d9f4f22525bf8e6452d50ba051acf1d7b9e6cb8423","created_at":"2026-08-02T16:52:07Z","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/braised-salmon-parisienne"}