{"id":5388,"slug":"fillet-of-bass-brighton","title":"Fillet of bass, Brighton","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of bass","salt","pepper","one-half glass of white wine","one pint of well-seasoned sauce Italienne","grated cheese","small bits of butter","fresh-chopped parsley","the juice of a lemon"],"ingredients_norm":["bass","salt","pepper","white wine","seasoned sauce italienne","cheese","bits of butter","fresh chopped parsley","juice of lemon"],"steps":["Place four fillets of bass in a buttered pan.","Season with salt and pepper.","Add one-half glass of white wine.","Cover with buttered paper.","Set in oven for five minutes.","Then place the fillets on a platter.","Put what remains in the pan in a casserole.","Add one pint of well-seasoned sauce Italienne.","Bring to a boil.","Pour over the fish.","Sprinkle with grated cheese.","Put small bits of butter on top.","Bake in oven for fifteen minutes.","Sprinkle with fresh-chopped parsley and the juice of a lemon."],"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:w72:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1b73364386574f4a561e4fe03454398c4f5505bcfc3f55518030050cfe33b813","created_at":"2026-08-02T16:44:05Z","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-brighton"}