{"id":5390,"slug":"fillet-of-bass-brighton-2","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","butter","fresh-chopped parsley","juice of a lemon"],"ingredients_norm":["bass","salt","pepper","white wine","seasoned sauce italienne","cheese","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, and set in oven for five minutes.","Then place the fillets on a platter; and put what remains in the pan in a casserole, add one pint of well-seasoned sauce Italienne, bring to a boil, and pour over the fish.","Sprinkle with grated cheese, put small bits of butter on top, and 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:w73:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"317dc3e4a5eaf978522c543cf3b59f80ff0a5236af44fd732adb8bc17d2a2e06","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-2"}