{"id":6508,"slug":"fish-patties-bagration","title":"Fish patties, Bagration","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Small pieces of sole","twelve oysters","twelve Little Neck clams boiled in white wine","six heads of French mushrooms sliced","one sliced truffle","enough white wine sauce","patty shells"],"ingredients_norm":["sole","oyster","little neck clams boiled in white wine","french mushroom","truffle","enough white wine sauce","patty shell"],"steps":["Drain and add six heads of French mushrooms sliced, one sliced truffle, and enough white wine sauce to make the consistency of a stew.","Have the patty shells very hot, and fill."],"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:w138:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"0543b3a28a90ac41c290a8fb4562964faec22fb79269e7717477167f3f54ed56","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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/fish-patties-bagration"}