{"id":4703,"slug":"pompano-cafe-anglaise","title":"Pompano, Café Anglaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four small whole pompano","four fillets of pompano","salt and pepper","one dozen clams","one dozen oysters","their own juice","one cup of cream sauce","one cup of white wine sauce","one dozen écrevisse tails","small fried fillets of sole"],"ingredients_norm":["whole pompano","pompano","salt and pepper","clam","oyster","their own juice","cream sauce","white wine sauce","ecrevisse tail","fried fillets of sole"],"steps":["Put four small whole pompano and four fillets of pompano in a buttered sauté pan, and season with salt and pepper.","Put in another vessel one dozen clams and one dozen oysters, with their own juice, and bring to a boil.","Then strain the broth over the pompano and boil until done.","Remove the fish to platter.","Reduce the broth, then add one cup of cream sauce and one cup of white wine sauce, and strain.","Put the oysters and clams and one dozen écrevisse tails in the sauce and pour over the fish.","The sauce should be well seasoned.","Garnish with small fried fillets of sole."],"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:w29:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"562770c4eed9b340572e178f47d8900015a1d9e40505f6de9259e720c8052194","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T16:38:20Z","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-cafe-anglaise"}