{"id":5826,"slug":"sand-dabs-carnot-2","title":"Sand dabs, Carnot","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four cleaned and well seasoned sand dabs","butter","one-half glass of white wine","one-half cup of fish stock","white wine sauce","small patties filled with oyster crabs"],"ingredients_norm":["cleaned and well seasoned sand dab","butter","white wine","fish stock","white wine sauce","patties filled with oyster crab"],"steps":["Place four cleaned and well seasoned sand dabs in a buttered pan.","Add one-half glass of white wine and one-half cup of fish stock; cover, and cook.","When done place on a platter and pour a white wine sauce over the fish.","Garnish with small patties filled with oyster crabs."],"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:w100:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e045a803b4c990eea23bae286d268be592543d60a00a148fac520725be825f87","created_at":"2026-08-02T16:46:31Z","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/sand-dabs-carnot-2"}