{"id":4716,"slug":"paupiettes-of-bass","title":"Paupiettes of bass","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["4 fillets of bass","fish dumpling preparation","salt","white pepper","1/2 glass of white wine","1/2 cup of stock or hot water","1 pint of white wine sauce","hard-boiled eggs","parsley","lobster corals"],"ingredients_norm":["bass","fish dumpling preparation","salt","white pepper","white wine","stock or hot water","white wine sauce","hard boiled egg","parsley","lobster coral"],"steps":["Cut four fillets of bass about one-quarter of an inch thick, two inches wide and six inches long.","Lay them flat on the table and spread with a thin layer of fish dumpling preparation.","Roll them up and place standing in a buttered sauté pan, season with salt and white pepper, add one-half glass of white wine and one-half cup of stock or hot water, cover with buttered paper, and put in oven for fifteen minutes.","Then remove the fish to a platter, reduce the broth until nearly dry, add one pint of white wine sauce, strain, and pour over the fish.","Decorate the tops with chopped hard-boiled eggs, chopped parsley, and lobster corals chopped very fine."],"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:w30:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"61b4331013ba26a2e8bda6b8ecc9a95efdf05b25a3561ad5961c23213aa80770","created_at":"2026-08-02T16:38:21Z","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/paupiettes-of-bass"}