{"id":5580,"slug":"salmon-steak-calcutta","title":"Salmon steak, Calcutta","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two slices of salmon, about one and one-half inches thick","salt and pepper","one-half glass of white wine","one-half cup of fish stock","two ounces of butter","one spoonful of flour","one spoonful of curry powder","broth the fish was cooked in","one pint of fish stock","the yolks of two eggs","one-half cup of cream","one ounce of fresh butter","fleurons"],"ingredients_norm":["salmon about and half inches thick","salt and pepper","white wine","fish stock","butter","flour","curry powder","broth the fish was","egg yolk","cream","fresh butter","fleuron"],"steps":["Put two slices of salmon, about one and one-half inches thick, in a flat buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, cover with buttered paper, and cook in oven for twenty minutes.","Then put the fish on a platter and keep hot.","Heat two ounces of butter in a casserole, add one spoonful of flour and one of curry powder, and heat through.","Then add the broth the fish was cooked in, and one pint of fish stock, and boil for ten minutes.","Bind with the yolks of two eggs and one-half cup of cream.","Strain, put back in the casserole, and whip one ounce of fresh butter into it. When the butter is melted it is ready to pour over the fish.","Pour the sauce over the fish.","Garnish the fish with fleurons."],"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:w85:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e86b0da6e3f632449b1bf3932b481f9eddec1aa62e7ac34abd79ebe2b5874cb5","created_at":"2026-08-02T16:46:27Z","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-steak-calcutta"}