{"id":6476,"slug":"kingfish-meuniere","title":"Kingfish, meunière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["kingfish","salt and pepper","flour","butter","sauce meunière","quartered lemons","parsley"],"ingredients_norm":["kingfish","salt and pepper","flour","butter","sauce meuniere","lemon","parsley"],"steps":["Wash and dry the fish and season with salt and pepper.","Roll in flour and sauté in pan with butter.","When done put on platter and cover with sauce meunière.","Garnish with quartered lemons and parsley."],"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:w136:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f83d6dc68dd502d4d1cc9b22747e7ed2fefa52375a195b04fa3b9f0a3bb92613","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/kingfish-meuniere"}