{"id":6026,"slug":"fresh-herring-a-l-egyptienne","title":"Fresh herring, à l'Egyptienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fresh herring","salt","pepper","hot olive oil","one sliced onion","two peeled and quartered tomatoes","one bay leaf","one clove","a sprig of thyme","the juice of two lemons","a little chopped parsley"],"ingredients_norm":["fresh herring","salt","pepper","hot olive oil","onion","and quartered tomato","bay leaf","clove","thyme","juice of lemon","little chopped parsley"],"steps":["Clean four fresh herring, season with salt and pepper, and fry in hot olive oil.","Remove the fish to a platter, and add to the frying pan one sliced onion, and fry until done.","Then add two peeled and quartered tomatoes, one bay leaf, one clove, and a sprig of thyme.","Season with salt and pepper, and simmer for a few minutes.","Then put the fish back in the pan, add the juice of two lemons and a little chopped parsley, and simmer together for five minutes.","Serve both fish and sauce on a platter."],"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:w113:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"c7dc2fbfef90013b8cdc0c1b6001c81554f0e1a3cec00a11661fa15a3ddfedd9","created_at":"2026-08-02T16:48:19Z","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/fresh-herring-a-l-egyptienne"}