{"id":4287,"slug":"fillet-of-flounder-meissonier","title":"Fillet of flounder, Meissonier.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillets of flounder","white wine","white wine sauce","Julienne of vegetables"],"ingredients_norm":["flounder","white wine","white wine sauce","julienne of vegetable"],"steps":["Cook the fillets in white wine.","Make a white wine sauce and add a Julienne of vegetables.","Pour over the fish before serving."],"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:w2:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"674fb7e0f2f23c0904082eaea16d67d49d69953a3c39b40d51f40aac0e2ac361","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T16:34:18Z","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-meissonier"}