{"id":5487,"slug":"broiled-salmon-st-germain","title":"Broiled salmon, St. Germain","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","butter","salt and pepper","fresh bread crumbs","Parisian potatoes","sauce Béarnaise"],"ingredients_norm":["salmon about and half inches thick","butter","salt and pepper","fresh bread crumb","parisian potato","sauce bearnaise"],"steps":["Cut two slices of salmon about one and one-half inches thick, roll in butter, season with salt and pepper, roll in fresh bread crumbs, and broil slowly.","When done place on a platter, and garnish with Parisian potatoes.","Serve sauce Béarnaise 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:w79:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"df861951a7eceffb04781f98e0daaf7147712cb8903939ec59e1f3b266de444c","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-st-germain"}