{"id":6395,"slug":"fillet-of-bass-shrimp-sauce","title":"Fillet of bass, shrimp sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillets","salt","one-half glass of white wine","a little stock or water","shrimp sauce"],"ingredients_norm":["fillet","salt","white wine","little stock or water","shrimp sauce"],"steps":["Place the fillets in a buttered pan, season with salt, add one-half glass of white wine, and a little stock or water.","When cooked dish up on platter and cover with shrimp 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:w132:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"efb6a84472fad764f5a73ce0497c95a655604baa5d8c9c70be500b53a2819162","created_at":"2026-08-02T16:52:07Z","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-shrimp-sauce"}