{"id":4249,"slug":"perch-saute-meuniere","title":"Perch sauté, meunière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["perch","salt and pepper","flour","butter","juice of a lemon","chopped parsley","quartered lemons","parsley in branches"],"ingredients_norm":["perch","salt and pepper","flour","butter","juice of lemon","parsley","lemon","parsley in branch"],"steps":["Season the fish well with salt and pepper.","Roll in flour.","Put in frying pan and cook with butter.","When done, put fish on platter.","Put a fresh piece of butter in pan, over fire, and allow to become hazelnut color.","Pour the butter and the juice of a lemon over the fish.","Sprinkle with chopped parsley, and garnish with quartered lemons and parsley in branches."],"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:w0:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"2e711e8d04f521e4eef5a6c7aa7c71f49d4cf1db02e3ffada65512d9071da7a0","created_at":"2026-08-02T16:34:18Z","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-saute-meuniere"}