{"id":6405,"slug":"fish-salad-ravigote","title":"Fish salad, ravigote","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["any kind of boiled fish that may be left over","lettuce leaves","Tartar sauce","sliced pickles","pickled beets","hard-boiled eggs"],"ingredients_norm":["any kind of boiled fish that may be left over","lettuce leaf","tartar sauce","pickle","pickled beet","hard boiled egg"],"steps":["Remove the bones and skin, break the fish in small pieces and lay on lettuce leaves.","Cover with Tartar sauce, garnish with sliced pickles, pickled beets and hard-boiled eggs."],"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:w132:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"765b90c0882bc39cb5830388bc223a5d433aa7d0c07df4c4bb9e86e3db7368dc","created_at":"2026-08-02T16:52:07Z","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/fish-salad-ravigote"}