{"id":6420,"slug":"fillet-of-bass-dieppoise","title":"Fillet of bass, Dieppoise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillets of bass","white wine","lobster sauce","oysters","mushrooms","truffles","shrimps","mussels"],"ingredients_norm":["bass","white wine","lobster sauce","oyster","mushroom","truffle","shrimp","mussel"],"steps":["Cook the fillets \"au vin blanc.\"","Dish up on platter with lobster sauce and oysters, mushrooms, truffles, shrimps and mussels cut in small squares."],"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:w133:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a59f4c9b8ff6ccf41245d28fa9b4b03663b4a4ae193cba409ad2e1c807e5a3f8","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-dieppoise"}