{"id":5436,"slug":"fillet-of-flounder-st-avertin","title":"Fillet of flounder, St. Avertin.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of flounder","water","a spoonful of salt","the juice of a lemon","a pint of Hollandaise sauce","a spoonful of French mustard","four or eight round potato croquettes"],"ingredients_norm":["flounder","water","salt","juice of lemon","hollandaise sauce","french mustard","round potato croquette"],"steps":["Put four fillets of flounder in a pan, cover with water, add a spoonful of salt and the juice of a lemon, and boil for seven minutes.","Then place on a platter, and cover with a pint of Hollandaise sauce to which has been added a spoonful of French mustard.","Garnish with four or eight round potato croquettes."],"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:w76:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"5aaa708907fe57ff3c5a7df989496a22e1c37256fcfab9379167e9847012d21c","created_at":"2026-08-02T16:44:05Z","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-st-avertin"}