{"id":4740,"slug":"broiled-shad-roe-ravigote","title":"Broiled shad roe, ravigote.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Shad roe","One-half cup of maître d'hôtel sauce","Two chopped vinegar pickles","One teaspoonful of French mustard"],"ingredients_norm":["shad roe","maitre d'hotel sauce","vinegar pickle","french mustard"],"steps":["Broil the roe.","Place on a platter.","Cover with a sauce made by mixing one-half cup of maître d'hôtel sauce with two chopped vinegar pickles and one teaspoonful of French mustard."],"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:w31:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"25e84f224baf64165b9050d51c40c3bad70013a5c6d0b471d9b406a766f4bf5e","created_at":"2026-08-02T16:38:32Z","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-shad-roe-ravigote"}