{"id":5269,"slug":"salmon-steak-hongroise","title":"Salmon steak, Hongroise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two slices of salmon one and one-half inches thick","Salt and pepper","Oil","Two ounces of butter","Tomato sauce","One tablespoonful of paprika"],"ingredients_norm":["salmon and half inches thick","salt and pepper","oil","butter","tomato sauce","paprika"],"steps":["Cut two slices of salmon one and one-half inches thick.","Season with salt and pepper, roll in oil, and broil on both sides until colored.","Then place on a platter, put two ounces of butter on top, and put in oven to finish cooking.","When done place on a platter and cover with tomato sauce to which a tablespoonful of paprika has been added."],"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:w65:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"cce12bd6b8655ff3d1e9aa98e4a53b55ca2912f27349ba326c3f468a5fcad5d0","created_at":"2026-08-02T16:42:54Z","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-hongroise"}