{"id":6409,"slug":"fillet-of-flounder-chevreuse","title":"Fillet of flounder, Chevreuse.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillets (flounder)","halibut force meat","butter","white wine","Béarnaise sauce","purée of tomatoes"],"ingredients_norm":["fillet","halibut force meat","butter","white wine","bearnaise sauce","puree of tomato"],"steps":["Stuff the fillets with halibut force meat, put in buttered pan and cook in white wine.","Cover with Béarnaise sauce mixed with a little purée of tomatoes."],"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:w133:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0e125fd4a83c44fb12f849c3319a42e1496e520562a25848c7e5b2e13d8fc97f","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-flounder-chevreuse"}