{"id":6288,"slug":"planked-smelts-en-bordure","title":"Planked smelts, en bordure","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some large smelts","butter","salt","pepper","potato, prepared as for potato croquettes","maître d'hôtel butter","quartered lemons","parsley"],"ingredients_norm":["smelt","butter","salt","pepper","potato prepared as for potato croquette","maitre d'hotel butter","lemon","parsley"],"steps":["Split some large smelts down the back and remove the bones.","Place on a buttered plank with salt, pepper and a little butter on top.","Put some potato, prepared as for potato croquettes, into a pastry bag with a star tube, and press out a border around the fish about an inch high.","Put in oven and bake for about fifteen minutes.","Serve with a little maître d'hôtel butter on top, and 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:w126:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"7c255b398deee8df8e077ebf15733a768886cf9da9315e8b5cb679459bb44671","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/planked-smelts-en-bordure"}