{"id":5952,"slug":"brook-trout-cambaceres","title":"Brook trout, Cambacérès","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six brook trout","salt and pepper","one-half glass of white wine","chopped tarragon","two pints of tomato sauce","a few bits of butter"],"ingredients_norm":["brook trout","salt and pepper","white wine","tarragon","tomato sauce","few bits of butter"],"steps":["Season six brook trout with salt and pepper and place in a shallow buttered dish with one-half glass of white wine.","Sprinkle with chopped tarragon, pour two pints of tomato sauce over all, lay a few bits of butter on top.","Bake in the oven for twenty or thirty minutes, according to the size of the fish.","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:w109:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ff06b3ada7b6b9dc38a83f676f8cf73102d256f98dee8d8a51b102df1aff79ea","created_at":"2026-08-02T16:47:53Z","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/brook-trout-cambaceres"}