{"id":6296,"slug":"fillet-of-bass-1905","title":"Fillet of bass, 1905","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillets of any kind of bass","a piece of toast","butter","salt","pepper","three nice heads of fresh mushrooms","a soupspoonful of maître d'hôtel butter","a little white wine sauce"],"ingredients_norm":["any kind of bass","toast","butter","salt","pepper","nice heads of fresh mushroom","soupspoonful of maitre d'hotel butter","little white wine sauce"],"steps":["Cut fillets of any kind of bass in pieces about three inches square, and free from skin and bones.","Place on a piece of toast in a buttered shirred egg dish.","Salt, pepper, and place three nice heads of fresh mushrooms sauté in butter, on top of the fish.","Put a soupspoonful of maître d'hôtel butter on top of the mushrooms.","Cover with a glass globe and bake in oven for twenty minutes.","Just before serving uncover the fish, pour a little white wine sauce on top, re-cover, and serve."],"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:w127:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"47f509a82bc6c2a06344dc18f81adc30eac99c0b40dd2b156d9481e84d5264e0","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/fillet-of-bass-1905"}