{"id":5729,"slug":"broiled-barracouda-sauce-rougemont-2","title":"Broiled barracouda, sauce Rougemont.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a barracouda","salt and pepper","oil","parsley in branches","quartered lemons","sauce Rougemont"],"ingredients_norm":["barracouda","salt and pepper","oil","parsley in branch","lemon","sauce rougemont"],"steps":["Split a barracouda.","Season well with salt and pepper.","Roll in oil.","Broil.","Place on a platter.","Garnish with parsley in branches and quartered lemons.","Serve sauce Rougemont 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:w94:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3d8c9bfd03fce65e5c6cfa9c13af2422ba749427d322d0ecefcdc927276681ab","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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/broiled-barracouda-sauce-rougemont-2"}