{"id":5014,"slug":"fillet-of-smelts-stanley","title":"Fillet of smelts, Stanley","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six smelts","salt","pepper","one-half glass of white wine","cardinal sauce","the tail of a lobster","twelve slices of truffles","six heads of canned mushrooms"],"ingredients_norm":["smelt","salt","pepper","white wine","cardinal sauce","tail of lobster","truffle","canned mushroom"],"steps":["Split six smelts, remove the bones, season with salt and pepper, place in a buttered sauté pan, add one-half glass of white wine, and cover with buttered paper.","Bake in oven for five minutes, and then place the fillets on a platter.","Make a cardinal sauce but add to it the tail of a lobster cut in small squares, twelve slices of truffles, and six heads of canned mushrooms, sliced.","Pour 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:w48:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ad0a7c4a89c7b6e664be082f4f1dd2d53f787fd5d27b0e33f0f210eac73ea5d6","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-smelts-stanley"}