{"id":5277,"slug":"fillet-of-bass-argentina","title":"Fillet of bass, Argentina","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two ounces of butter","A sliced onion","A sliced carrot","A can of sliced French mushrooms","One-half can of sliced pimentos","Four peeled and sliced tomatoes","One cupful of tomato sauce","A little salt and pepper","Four fillets of bass","Salt and pepper","Butter"],"ingredients_norm":["butter","onion","carrot","french mushroom","pimento","and sliced tomato","cupful of tomato sauce","little salt and pepper","bass","salt and pepper"],"steps":["Put two ounces of butter in a casserole, add a sliced onion and a sliced carrot, and simmer until done.","Then add a can of sliced French mushrooms, one-half can of sliced pimentos, four peeled and sliced tomatoes, one cupful of tomato sauce, and a little salt and pepper.","Boil for ten minutes.","Place four fillets of bass in a buttered pan, season with salt and pepper, cover with the above sauce, and bake in oven until done.","Serve the fish from a platter with the sauce over it."],"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:w65:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"06d8982fe79b3d6c82ad90ff8258fb28396b428a9fa96d62030b6bdbf3191eec","created_at":"2026-08-02T16:42:54Z","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/fillet-of-bass-argentina"}