{"id":4467,"slug":"fillet-of-pompano-en-papillote","title":"Fillet of pompano en papillote","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four small Pacific pompano, or the fillets of a large Florida pompano","flour","two ounces of hot butter","two chopped shallots","one ounce of butter","six chopped fresh mushrooms","one spoonful of Madeira sauce","salt and pepper","juice of a lemon","some chopped parsley","one ounce of sweet butter","four pieces of manilla paper","oil"],"ingredients_norm":["pacific pompano or the fillets of large florida pompano","flour","hot butter","shallot","butter","fresh mushroom","madeira sauce","salt and pepper","juice of lemon","parsley","sweet butter","manilla paper","oil"],"steps":["Take four small Pacific pompano, or the fillets of a large Florida pompano, season, roll in flour, and put in pan in two ounces of hot butter.","Fry on both sides until nearly done.","Simmer two chopped shallots in one ounce of butter for a minute, then add six chopped fresh mushrooms, and simmer for ten minutes.","Now add one spoonful of Madeira sauce, season with salt and pepper, and cook for five minutes to a purée.","Add the juice of a lemon, some chopped parsley, and one ounce of sweet butter.","Now cut four pieces of manilla paper in the shape of a heart about ten inches high and fourteen inches wide.","Fold in center, then open out flat on the table and oil well on one side.","Put a teaspoonful of the mushroom purée on one half of the paper, place the pompano on top, and another spoonful of the purée on top of the fish.","Now fold the free side of the paper over the top, and turn in the edges to close tight the opening.","Put on a flat pan and place in an oven for a few minutes.","Be careful not to burn, and serve in the papers on a silver platter."],"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:w13:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"77b8ce652bd76ba1327fa61f63141e955a54a5239d0bfaa0dd120037cd25e209","created_at":"2026-08-02T16:37:02Z","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-pompano-en-papillote"}