{"id":6298,"slug":"broiled-salmon-steak","title":"Broiled salmon steak","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a slice of salmon about one inch thick","salt","pepper","oil","maître d'hôtel sauce","quartered lemons","parsley in branches"],"ingredients_norm":["salmon about inch thick","salt","pepper","oil","maitre d'hotel sauce","lemon","parsley in branch"],"steps":["Cut a slice of salmon about one inch thick.","Salt, pepper, dip in oil and broil.","Serve on platter with maître d'hôtel sauce, and garnish with quartered lemons and parsley in branches.","Or serve with anchovy butter or other sauce, either on top or 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:w127:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"5bb39a75032cb5affdde2021a301e82faf2515fd7fee67dcb25d03e956bfdc6f","created_at":"2026-08-02T16:50:21Z","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-steak"}