{"id":4459,"slug":"fillet-of-flounder-cansale","title":"Fillet of flounder, Cansale","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of flounder","butter","salt and pepper","one dozen oysters","one-half wineglass full of white wine","one-half pint of white wine sauce","yolk of one egg","a small can of French mushrooms"],"ingredients_norm":["flounder","butter","salt and pepper","oyster","full of white wine","white wine sauce","egg yolk","french mushroom"],"steps":["Put four fillets of flounder in a buttered pan, season with salt and pepper, add the juice of one dozen oysters, one-half wineglass full of white wine, cover with buttered paper, and bake in oven.","When done remove the fillets and add to the pan one-half pint of white wine sauce, and boil for ten minutes.","Bind with the yolk of one egg, and strain.","Poach the dozen oysters, and, with a small can of French mushrooms, add to the sauce, and pour over the fish."],"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:w13:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cfc22b243496440cc622a148b0e12608e98e0f94987dc5f224292e686a1e4f8a","created_at":"2026-08-02T16:37:02Z","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-flounder-cansale"}