{"id":5009,"slug":"fillet-of-flounder-pompadour","title":"Fillet of flounder, Pompadour","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a flounder","salt","pepper","the juice of a lemon","a spoonful of olive oil","flour","beaten eggs","bread crumbs","swimming lard","six fillets of anchovies","sauce Tartare","fried parsley","quartered lemons"],"ingredients_norm":["flounder","salt","pepper","juice of lemon","olive oil","flour","egg","bread crumb","swimming lard","anchovy","sauce tartare","fried parsley","lemon"],"steps":["Cut the fillets from a flounder and place them on a china platter, season with salt, pepper, the juice of a lemon, and a spoonful of olive oil.","Set in the ice box for twelve hours.","Take out and roll in flour, then in beaten eggs, and finally in bread crumbs.","Fry in swimming lard.","When done place on a platter on a napkin, and garnish with fried parsley and quartered lemons.","Make a sauce of six fillets of anchovies cut in small slices, mixed with sauce Tartare, well seasoned, and serve separate."],"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:w48:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"64d3a8844d8be4dd84a4184eed5c68d3345f2dd7161ad858310ab42a948a3b50","created_at":"2026-08-02T16:41:07Z","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-pompadour"}