{"id":4799,"slug":"fillet-of-turbot-nesles","title":"Fillet of turbot, Nesles","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of turbot","salt","a little Cayenne pepper","a cup of cream","a cup of cream sauce","two spoonfuls of grated cheese"],"ingredients_norm":["turbot","salt","little cayenne pepper","cream","cream sauce","cheese"],"steps":["Put four fillets of turbot in a buttered pan, season with salt and a little Cayenne pepper, add a cup of cream, and boil for twelve minutes.","Then remove the fillets to a platter, add to the cream in the pan a cup of cream sauce, bring to the boiling point, then add two spoonfuls of grated cheese, and pour over the fish.","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:w36:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"831d4087b5339cc68395505e62db3bdfd7b393137dd3f82382b8e7be16102cd4","created_at":"2026-08-02T16:40:36Z","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-nesles"}