{"id":4530,"slug":"broiled-shad-maitre-d-hotel","title":"Broiled shad, maître d'hôtel.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a shad","salt and pepper","oil","maître d'hôtel sauce","quartered lemons","parsley"],"ingredients_norm":["shad","salt and pepper","oil","maitre d'hotel sauce","lemon","parsley"],"steps":["Split a shad, season with salt and pepper, sprinkle with oil, and broil on both sides.","Dish up on a platter, cover with maître d'hôtel sauce, and garnish with quartered lemons and parsley."],"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:w18:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5cb7a68beccfaa0b24ba94bec5453442963dc6d023b049bcbbcb32de2806f1cb","created_at":"2026-08-02T16:37:03Z","updated_at":"2026-08-02T16:37:03Z","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-shad-maitre-d-hotel"}