{"id":4309,"slug":"paupiette-of-flounder-bignon","title":"Paupiette of flounder, Bignon","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some fillets of flounder","fish force meat","tomato sauce"],"ingredients_norm":["flounder","fish force meat","tomato sauce"],"steps":["Stuff some fillets with fish force meat.","Bread, and fry.","Serve tomato sauce separate."],"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:w4:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"61f4a66289b7965d8b54fbd6da8dc7f54f4eaab2e5c8794cec3fc928d6dd6124","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","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/paupiette-of-flounder-bignon"}