{"id":4742,"slug":"broiled-shad-roe-ravigote-2","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:w32:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"dda7b3d16fd19f8b68c532f117bf3a2d24ecfb75e4e8bc490304e9c319b53886","created_at":"2026-08-02T16:39:51Z","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-2"}