{"id":6059,"slug":"brook-trout-cafe-de-paris","title":"Brook trout, Café de Paris","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter","chopped shallots","parsley","trout","salt","pepper","a little white wine","fish broth","a few pieces of butter"],"ingredients_norm":["butter","shallot","parsley","trout","salt","pepper","little white wine","fish broth","few pieces of butter"],"steps":["Butter well an earthern dish.","Sprinkle with chopped shallots and parsley.","Lay the trout on top.","Season with salt and pepper.","Add a little white wine and fish broth.","Lay a few pieces of butter on top.","Bake in oven until done.","Serve in the dish in which they were cooked."],"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:w115:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"eb3a7e113a3c533fdac45813c0c574ee79730828e4b4accd324adeb860c4d743","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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/brook-trout-cafe-de-paris"}