{"id":5965,"slug":"fillet-of-flounder-norvegienne","title":"Fillet of flounder, Norvégienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of flounder","salt and pepper","one-half glass of white wine","one-half cup of fish stock","some spinach in cream","sauce Hollandaise","butter"],"ingredients_norm":["flounder","salt and pepper","white wine","fish stock","spinach in cream","sauce hollandaise","butter"],"steps":["Place four fillets of flounder in a buttered pan.","Season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, cover, and cook for ten minutes.","Place on a platter, some spinach in cream.","Lay the fish on top, and cover with sauce Hollandaise."],"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:w109:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"03cbe9a619a8ef093cd0a5e3089bdd4f67aa4766a3e2ea99d06a83612b1d83bf","created_at":"2026-08-02T16:47:53Z","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-norvegienne"}