{"id":4536,"slug":"salmon-chambord","title":"Salmon, Chambord.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two slices of salmon","salt and pepper","half a glass of red wine","half a glass of stock, bouillon, fish stock or water","sauce Génoise","one dozen small French mushrooms","one dozen parboiled clams","one sliced truffle","plain-boiled small écrevisses (crayfish)"],"ingredients_norm":["salmon","salt and pepper","red wine","stock bouillon fish stock or water","sauce genoise","french mushroom","parboiled clam","truffle","plain boiled small ecreviss"],"steps":["Put in a buttered shallow sauce pan two slices of salmon, season with salt and pepper, add half a glass of red wine, and half a glass of stock, bouillon, fish stock or water, cover with buttered paper, and put in the oven and cook until done.","With its broth make a sauce Génoise, and add to it one dozen small French mushrooms, one dozen parboiled clams, and one sliced truffle.","Pour the sauce over the fish, and garnish with plain-boiled small écrevisses (crayfish)."],"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:w18:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4ebc7b2d8f398d616fefadd5bb60d266c175b24490b6ffe6b7b910fab3d7c75d","created_at":"2026-08-02T16:37:03Z","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/salmon-chambord"}