{"id":5186,"slug":"fillet-of-trout-rachel","title":"Fillet of trout, Rachel","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two Tahoe trout","salt","pepper","butter","one-half glass of claret","one-half glass of fish stock, bouillon or water","half of the tail of a lobster","one truffle","six heads of canned mushrooms","one dozen small fish dumplings"],"ingredients_norm":["tahoe trout","salt","pepper","butter","claret","fish stock bouillon or water","tail of lobster","truffle","canned mushroom","fish dumpling"],"steps":["Cut the fillets from two Tahoe trout.","Use the bones and head to make a sauce Génoise.","Put the fillets in a buttered fish pan, season with salt and pepper, add one-half glass of claret, and one-half glass of fish stock, bouillon or water, cover, and simmer for ten minutes.","Remove the fish to a platter.","Add to the sauce half of the tail of a lobster, one truffle, six heads of canned mushrooms cut in small squares, and one dozen small fish dumplings.","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:w59:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"992d24ac5783d039e5648fadc9dc261c35cfec25e2173b48e67f9b0df5c3c7df","created_at":"2026-08-02T16:42:54Z","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-trout-rachel"}