{"id":5044,"slug":"fillet-of-bass-duglere","title":"Fillet of bass, Duglère","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of bass","salt","pepper","a half of an onion, chopped fine","a little chopped parsley","tarragon","chervil","two tomatoes","a little brown gravy","one-half glass of white wine","a spoonful of meat extract","a small piece of butter"],"ingredients_norm":["bass","salt","pepper","onion","little chopped parsley","tarragon","chervil","tomato","little brown gravy","white wine","meat extract","butter"],"steps":["On a buttered platter put four fillets of bass, and season with salt and pepper.","Sprinkle with a half of an onion, chopped fine, and a little chopped parsley, tarragon and chervil.","Peel and chop two tomatoes and spread over the top of the fish.","Put around the platter a little brown gravy and one-half glass of white wine. A spoonful of meat extract diluted with warm water may be used in place of the gravy if desired.","Put a small piece of butter on top of each fillet, then place the platter in a moderate oven and bake for about thirty-five minutes.","Serve on the same platter."],"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:w50:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"07241f591656e7a5fd0f25d6f4b9b6b87fc0bdc53a6a030b6fa370d8ce27fbe5","created_at":"2026-08-02T16:41:07Z","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-duglere"}