{"id":5756,"slug":"fillet-of-flounder-chilienne","title":"Fillet of flounder, Chilienne.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of flounder","salt and pepper","four parboiled oysters","sauce Créole","grated cheese and bread crumbs","small bits of butter","chopped parsley"],"ingredients_norm":["flounder","salt and pepper","parboiled oyster","sauce creole","cheese and bread crumb","bits of butter","parsley"],"steps":["Put four fillets of flounder in a flat buttered baking dish, season with salt and pepper.","Lay four parboiled oysters on top of each fillet, and cover all with sauce Créole.","Sprinkle with grated cheese and bread crumbs, put small bits of butter on top, and bake in oven for thirty minutes.","Serve in the same dish, sprinkled with chopped parsley."],"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:w95:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d5af2c55fa2ccdb87a474c0d713812ed3cc972cb3389672a449f1e8f7de6531b","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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-chilienne"}