{"id":5549,"slug":"fillet-of-turbot-tempis","title":"Fillet of turbot, Tempis","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of turbot","salt","pepper","flour","three ounces of butter","another ounce of butter","the juice of à large lemon","one spoonful of chopped salted almonds"],"ingredients_norm":["turbot","salt","pepper","flour","butter","another ounce of butter","juice of large lemon","salted almond"],"steps":["Season four fillets of turbot with salt and pepper, and roll in flour.","Put three ounces of butter in a pan and heat.","Then add the fish and fry for ten minutes on both sides.","Place the fish on a platter; add another ounce of butter to the pan, and cook to the color of a chestnut, and pour over the fish.","Sprinkle with the juice of à large lemon, and one spoonful of chopped salted almonds."],"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:w83:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"32548cdbc1da47748f3c0bb40c0a6ec6447dcca92285d450d5c45910136f4bc9","created_at":"2026-08-02T16:46:27Z","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-tempis"}