{"id":5918,"slug":"fillet-of-turbot-bagration","title":"Fillet of turbot, Bagration","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of turbot","salt and pepper","one-half glass of white wine","one-half cup of fish broth","trimmings of the turbot","one egg","white wine sauce"],"ingredients_norm":["turbot","salt and pepper","white wine","fish broth","trimmings of the turbot","egg","white wine sauce"],"steps":["Put four fillets of turbot in a buttered sauté pan, season with salt and pepper.","Add one-half glass of white wine and one-half cup of fish broth, cover with buttered paper, and put in oven.","When done, remove the fish to a platter.","With the trimmings of the turbot make a fish forcemeat.","Mash the trimmings well in a mortar, pass through a sieve, add one egg, season with salt and pepper, make into small round balls.","Boil the fish balls in fish broth for three minutes.","Put these fish balls into white wine sauce, pour over the fish, and serve hot."],"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:w106:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"a519592b372ae720762aaea442f73f7dd0c7189d3d62c03e138634349d8a7bf5","created_at":"2026-08-02T16:47:44Z","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-turbot-bagration"}