{"id":4255,"slug":"fillet-of-turbot-daumont","title":"Fillet of turbot, Daumont","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillet of turbot","salt","pepper","one glass of white wine","six fresh mushrooms","water","one pint of sauce au vin blanc (white wine sauce)","two ounces of sweet butter","juice of one lemon"],"ingredients_norm":["turbot","salt","pepper","white wine","fresh mushroom","water","sauce au vin blanc","sweet butter","juice of lemon"],"steps":["Put the fillet in a buttered pan, season with salt and pepper, and add one glass of white wine.","Boil six fresh mushrooms in a little water and strain the juice over the fish, or use the juice of canned mushrooms.","Cook the fish, remove to platter, and reduce the sauce to glace.","Then add one pint of sauce au vin blanc (white wine sauce), strain, and before pouring over the fish add two ounces of sweet butter and the juice of one lemon."],"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:w1:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c143b97384aeea6a911df6464d51d6e47fc48c4f73656577908e1237d5b5c201","created_at":"2026-08-02T16:34:18Z","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-daumont"}