{"id":4890,"slug":"salmon-mirabeau","title":"Salmon Mirabeau","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two thick slices of salmon","salt and pepper","one-half glass of claret or white wine","tarragon sauce (sauce à l'estragon)","stuffed olives","six fillets of anchovies","butter"],"ingredients_norm":["thick slices of salmon","salt and pepper","claret or white wine","tarragon sauce","stuffed olive","anchovy","butter"],"steps":["Put in a buttered flat pan two thick slices of salmon, season with salt and pepper, add one-half glass of claret or white wine, cover, and cook until done.","Put on a platter, cover with tarragon sauce (sauce à l'estragon), garnish with stuffed olives, and lay six fillets of anchovies on top of each slice of 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:w41:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f8afdcbd471f1b02211c3112d6338aa0eb965f0c5272a1f90dd7c09d84c6176d","created_at":"2026-08-02T16:40:36Z","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-mirabeau"}