{"id":4806,"slug":"brook-trout-saute-meuniere","title":"Brook trout, sauté meunière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six small brook trout","salt","pepper","flour","three ounces of butter","chopped parsley","the juice of two lemons","two ounces of fresh butter","quartered lemons","parsley in branches"],"ingredients_norm":["brook trout","salt","pepper","flour","butter","parsley","juice of lemon","fresh butter","lemon","parsley in branch"],"steps":["Clean and wash well six small brook trout, season with salt and pepper, and roll in flour.","Put three ounces of butter in a frying pan, melt, add the fish and sauté till nice and brown.","When done put the fish on a platter, sprinkle with chopped parsley and the juice of two lemons.","Melt two ounces of fresh butter in the frying pan and pour over the fish.","Garnish with quartered lemons and parsley in branches."],"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:w36:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"8a9123944f5b10f08e3643e29ce0fc8413eee3d84cace2e1b4b9dba574d7a057","created_at":"2026-08-02T16:40:36Z","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-saute-meuniere"}