{"id":4697,"slug":"fillet-of-bass-menton","title":"Fillet of bass, Menton","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of bass","fish dumpling mixture","salt","one-half glass of white wine","buttered paper","white wine sauce"],"ingredients_norm":["bass","fish dumpling mixture","salt","white wine","buttered paper","white wine sauce"],"steps":["Cut four fillets of bass; and prepare some fish dumpling mixture.","Spread some of the mixture over the fillets, and fold in half, place in buttered sauté pan, add a little salt and one-half glass of white wine, cover with buttered paper, and place in oven for fifteen minutes.","Dish up on a platter and cover with white wine sauce."],"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:w28:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0daaf8d96b8f643d08765c6ef449306ef8287b7ccdaa96a88c91fbfca61a7b47","created_at":"2026-08-02T16:38:20Z","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-menton"}