{"id":5986,"slug":"pompano-saute-d-orsay","title":"Pompano sauté, d'Orsay","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["pompano","salt and pepper","flour","melted butter","chopped parsley","lemon juice","two ounces of butter"],"ingredients_norm":["pompano","salt and pepper","flour","butter","parsley","lemon juice"],"steps":["Season the pompano with salt and pepper, roll in flour and fry with melted butter.","Then place the fried fish on a platter, and sprinkle with plenty of chopped parsley and lemon juice.","In a hot pan put two ounces of butter, and when brown pour over the fish."],"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:w111:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"574734573f45bc5cd0faabaaec4e77cd8a6655d8147614d5a502f57e484e5d1b","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T16:47:53Z","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-saute-d-orsay"}