{"id":5521,"slug":"fillet-of-turbot-bateliere-2","title":"Fillet of turbot, bâtelière.","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 claret","one-half cup of fish broth","one ounce of butter","one ounce of flour","another half cup of broth","two ounces of fresh butter","one cup of hot shrimps"],"ingredients_norm":["turbot","salt and pepper","claret","fish broth","butter","flour","another half cup of broth","fresh butter","hot shrimp"],"steps":["Put four fillets of turbot in a buttered pan, season with salt and pepper.","Add one-half glass of claret and one-half cup of fish broth, cover, boil for ten minutes, and then place the fish on a platter.","Put one ounce of butter in a small casserole and heat.","Add one ounce of flour, heat through, add the broth left from the fish and also another half cup of broth, boil for five minutes, and strain.","Then add slowly two ounces of fresh butter, stir well, and when butter is melted add one cup of hot shrimps.","Season well, and 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:w82:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"b323dc2dc24f1326e778512710dc1781ee7e1ca1ef0a364ae24b6bdf1026090c","created_at":"2026-08-02T16:45:30Z","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-bateliere-2"}