{"id":5339,"slug":"salmon-concourt","title":"Salmon, Concourt","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Salmon, cut in slices one inch thick","Salt and pepper","Melted butter","Fresh bread crumbs","Parsley in branches","Lemons cut in half","Sauce Colbert"],"ingredients_norm":["salmon","salt and pepper","butter","fresh bread crumb","parsley in branch","lemons cut in half","sauce colbert"],"steps":["Cut the salmon in slices one inch thick, season with salt and pepper.","Roll in melted butter, then in fresh bread crumbs, and broil.","When done, place on a platter.","Garnish with parsley in branches and lemons cut in half.","Serve sauce Colbert separate."],"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:w69:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"027ff9fd2e971eeffaa04a20033bd9c2411e701bb15a7b3b58a9e5a11301f1de","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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-concourt"}