{"id":6001,"slug":"fillet-of-pompano-pocharde","title":"Fillet of pompano, Pocharde.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of Florida pompano","salt","pepper","one-half glass of claret","one-half glass of white wine","one-half cup of fish broth","one table spoonful of flour","yolks of two eggs","one-half cup of cream","one ounce of butter"],"ingredients_norm":["florida pompano","salt","pepper","claret","white wine","fish broth","table spoonful of flour","egg yolk","cream","butter"],"steps":["Cut four fillets of Florida pompano. Or Pacific pompano may be used. The latter are much smaller.","Put the fish in a buttered pan, and season with salt and pepper.","Add one-half glass of claret, one-half glass of white wine, and one-half cup of fish broth. Boil until done.","In a sauce pan put one table spoonful of flour and place on stove.","When hot add the broth in which the fish were cooked, and boil for five minutes.","Then bind the sauce with the yolks of two eggs mixed with one-half cup of cream and one ounce of butter. Whip well and strain over the fish."],"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:w112:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0c292d1dfa7ebc51022e6c47525ee45955c4c3774b468e023482ac9a5a5f52f5","created_at":"2026-08-02T16:48:19Z","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-pocharde"}