{"id":4978,"slug":"fillet-of-turbot-windsor","title":"Fillet of turbot, Windsor.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six fillets of fish","salt","white pepper","one-half glass of white wine","one-half glass of stock","white wine sauce","one dozen parboiled oysters","the tail of a lobster cut in slices","six fried shrimps"],"ingredients_norm":["fish","salt","white pepper","white wine","stock","white wine sauce","parboiled oyster","tail of lobster cut in slice","fried shrimp"],"steps":["Cut six fillets of fish.","Put in a buttered sauté pan, season with salt and white pepper, add one-half glass of white wine and one-half glass of stock, cover with buttered manilla paper, and boil until done.","Make a white wine sauce and add to it one dozen parboiled oysters and the tail of a lobster cut in slices.","Place the fillets on a platter, pour the sauce over them, and garnish with six fried shrimps."],"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:w46:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d144fbb0c38fe030acab0353df77a7d0056b95d59d0a044f856e7b4125e93e9c","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-windsor"}