{"id":6010,"slug":"broiled-smelts-a-l-americaine","title":"Broiled Smelts, à l'Américaine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["twelve large smelts","salt","pepper","oil","six slices of broiled tomatoes","two lemons","parsley in branches","maître d'hôtel sauce"],"ingredients_norm":["smelt","salt","pepper","oil","broiled tomato","lemon","parsley in branch","maitre d'hotel sauce"],"steps":["Split and remove the bones from twelve large smelts.","Season with salt and pepper, roll in oil, and broil.","When done place on a platter, garnish with six slices of broiled tomatoes, two lemons cut in half, and parsley in branches.","Pour a little maître d'hôtel sauce over all."],"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:w112:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"803a8ac17fb5158e21d1fe9e71a22d235616ac978a42cb3b473fd16d4dd52c8e","created_at":"2026-08-02T16:48:19Z","updated_at":"2026-08-02T16:48:19Z","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-smelts-a-l-americaine"}