{"id":5702,"slug":"eels-mariniere","title":"Eels, marinière.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["an eel","butter","one dozen finely chopped shallots","one glass of white wine","one cup of fish broth","one ounce of butter","a spoonful of flour","yolks of two eggs","one-half cup of cream","a little chopped parsley"],"ingredients_norm":["eel","butter","shallot","white wine","fish broth","flour","egg yolk","cream","little chopped parsley"],"steps":["Remove the skin, and cut an eel in pieces three inches long.","Put in a buttered pan, add one dozen finely chopped shallots, one glass of white wine, and one cup of fish broth.","Cover, and boil until the eels are done.","Then place on a platter.","Heat one ounce of butter in a casserole, add a spoonful of flour and the broth in which the eels were cooked, and boil for five minutes.","Bind with the yolks of two eggs and one-half cup of cream, add a little chopped parsley, and pour over the fish.","Do not strain the sauce."],"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:w92:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e845ee8a4a08f66441ccd8005a6251d1e5b911798d0625a80c593b0fdbe1d342","created_at":"2026-08-02T16:46:27Z","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/eels-mariniere"}