{"id":5312,"slug":"perch-au-bleu","title":"Perch au bleu.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fresh-killed perch","a glassful of white wine vinegar","some water","a handful of salt","one sliced onion","one carrot","a bay leaf","clove","parsley","small boiled potatoes","parsley in branches","lemons cut in half","Hollandaise sauce"],"ingredients_norm":["fresh killed perch","glassful of white wine vinegar","water","salt","onion","carrot","bay leaf","clove","parsley","boiled potato","parsley in branch","lemons cut in half","hollandaise sauce"],"steps":["Put four fresh-killed perch on a platter, and pour a glassful of white wine vinegar over them.","Put in a fish kettle on the fire, some water, a handful of salt; and one sliced onion, one carrot, a bay leaf, clove and parsley tied in a bouquet.","Boil for five minutes, then add the fish and vinegar, bring to a boil, and then set on side of the range for fifteen minutes.","Serve on a napkin garnished with small boiled potatoes, parsley in branches, and lemons cut in half.","Serve Hollandaise 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:w67:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"c53a483071b7117c74341f8b0e3bae658ca798774683cc08e2504655813890b6","created_at":"2026-08-02T16:42:55Z","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/perch-au-bleu"}