{"id":5228,"slug":"fillet-of-turbot-jean-bart","title":"Fillet of turbot, Jean Bart.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four trimmed fillets of turbot","salt","pepper","fresh mushroom","tarragon","one-half glass of white wine","one-half cup of water","butter","one pint of white wine sauce"],"ingredients_norm":["turbot","salt","pepper","fresh mushroom","tarragon","white wine","water","butter","white wine sauce"],"steps":["Place four trimmed fillets of turbot in a buttered sauté pan, and season with salt and pepper.","Place on each fillet a well-washed head of fresh mushroom and two leaves of tarragon; add one-half glass of white wine and one-half cup of water.","Cover with buttered paper, bring to a boil, and set in oven for fifteen minutes.","Then remove the fillets to a platter, and put one pint of white wine sauce in the sauté pan, reduce to normal thickness of a fish sauce, and strain over the fillets. Have the sauce well seasoned."],"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:w62:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d7b1976afddfb470b8b3f67be8316ab06e7c2d72841218395878d6bd78ce5690","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-turbot-jean-bart"}