{"id":4821,"slug":"catfish-saute-meuniere","title":"Catfish sauté, meunière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six catfish","salt and pepper","milk","flour","three ounces of butter","chopped parsley","juice of two lemons","two ounces of fresh butter","parsley","quartered lemons"],"ingredients_norm":["catfish","salt and pepper","milk","flour","butter","parsley","juice of lemon","fresh butter","lemon"],"steps":["Clean six catfish, season with salt and pepper, roll in milk and then in flour.","Melt three ounces of butter in a frying pan, add the fish, and sauté until nice and brown.","Then put on a platter, sprinkle with chopped parsley and the juice of two lemons.","Add to the sauce in the pan two ounces of fresh butter, and cook until hazelnut brown, then pour over the fish.","Garnish with parsley and quartered lemons."],"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:w37:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"281849407b586cd3bd25bae0e511dcdb7371df8ec167a722a274b9f5cb561119","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/catfish-saute-meuniere"}