{"id":5243,"slug":"fillet-of-flounder-piombino","title":"Fillet of flounder, Piombino.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets from one large flounder","salt and pepper","a glassful of claret","one-half cup of water","head and bones of the flounder","tail of a lobster","four heads of fresh mushrooms","butter","canned mushrooms (if fresh are not available)"],"ingredients_norm":["from large flounder","salt and pepper","glassful of claret","water","and bones of the flounder","tail of lobster","fresh mushroom","butter","canned mushroom"],"steps":["Cut four fillets from one large flounder, place in a buttered pan, season with salt and pepper, add a glassful of claret and one-half cup of water, cover with buttered paper, put in oven and bake until done.","Then place the fish on a platter.","Make a sauce Génoise from the head and bones of the flounder, add the tail of a lobster cut Julienne style, and four heads of fresh mushrooms cut in the same manner and sautéed in butter.","Pour the sauce over the fish. If fresh mushrooms are not available canned ones may be used."],"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:w63:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"94dec05d6331a917b9df4eeff2e9fe91b90eb683ed101099339d951e39e512f4","created_at":"2026-08-02T16:42:54Z","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-piombino"}