{"id":5293,"slug":"pompano-bateliere","title":"Pompano, Bâtelière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four small California pompano","Flour","Salt","Pepper","Three ounces of butter","Two ounces of butter","Chopped parsley","Two lemons"],"ingredients_norm":["california pompano","flour","salt","pepper","butter","parsley","lemon"],"steps":["Roll four small California pompano in flour, and season with salt and pepper.","Put three ounces of butter in a frying pan, heat, add the fish, and sauté until nice and brown.","Then put the fish on a platter.","In the pan put two ounces of butter, heat until the color of hazelnuts, and pour over the fish.","Sprinkle with chopped parsley, and garnish with two lemons cut in half."],"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:w66:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"31d636f945408bfe83b6f8d0f8d5cf22848a4978f5141a9418f4155fd703a641","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/pompano-bateliere"}