{"id":5092,"slug":"fillet-of-flounder-circassienne","title":"Fillet of flounder, Circassienne.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of flounders","salt and pepper","a slice of cucumber","one slice of peeled tomatoes","a few slices of pickles","a teaspoonful of capers","a glass of white wine","one-half ounce of butter (per piece of fish)"],"ingredients_norm":["flounder","salt and pepper","cucumber","tomato","few slices of pickle","caper","white wine","butter"],"steps":["Put four fillets of flounders in a flat buttered pan, season with salt and pepper.","Lay a slice of cucumber on top of each fillet, then one slice of peeled tomatoes, then a few slices of pickles and a teaspoonful of capers.","Season with salt and pepper again, add a glass of white wine, and one-half ounce of butter on top of each piece of fish, and bake in the oven.","Serve hot, direct from the oven."],"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:w53:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1cabc254d62e3334dcf58409054a18786f4721c7512a42a60a8e7a69cee19996","created_at":"2026-08-02T16:41:08Z","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-circassienne"}