{"id":5411,"slug":"broiled-salmon-a-la-russe","title":"Broiled salmon à la Russe.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two slices of salmon, about one and one-half inches thick","oil","two tablespoonfuls of anchovy butter","Hollandaise sauce","two tablespoonfuls of fresh caviar"],"ingredients_norm":["salmon about and half inches thick","oil","anchovy butter","hollandaise sauce","fresh caviar"],"steps":["Cut two slices of salmon about one and one-half inches thick, and season well.","Roll in oil, and broil.","When done place on a platter, and spread two tablespoonfuls of anchovy butter on top.","Serve separate Hollandaise sauce to which has been added two tablespoonfuls of fresh caviar."],"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:w74:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"95d69b615671329f875003c48cbbb834710c5b27689a1467968889fde689f92d","created_at":"2026-08-02T16:44:05Z","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/broiled-salmon-a-la-russe"}