{"id":5131,"slug":"fillet-of-perch-st-charles","title":"Fillet of perch, St. Charles","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of perch","butter","salt","white pepper","one-half glass of white wine","one pint of white wine sauce","a few slices of truffle","the tail of a lobster cut in thin slices","some chopped lobster corals"],"ingredients_norm":["perch","butter","salt","white pepper","white wine","white wine sauce","few slices of truffle","tail of lobster cut in thin slice","lobster coral"],"steps":["Cut four fillets of perch and place in sauté pan with butter, salt, white pepper, and one-half glass of white wine.","Cover with buttered paper and simmer for ten minutes, then remove the fish to a platter.","Put in the same sauté pan one pint of white wine sauce, and boil for five minutes.","Strain, and add a few slices of truffle, and the tail of a lobster cut in thin slices.","Pour over the fish, and sprinkle some chopped lobster corals over all."],"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:w56:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"4336aba1d2e03a0428488bdd80dd7360fd070ab10b87c740aee04e16f5e44b53","created_at":"2026-08-02T16:42:11Z","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-perch-st-charles"}