{"id":5764,"slug":"sand-dabs-gaillard","title":"Sand dabs, Gaillard.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four sand dabs","salt and pepper","butter","four raw oysters","one-half glass of white wine","buttered paper","one pint of cream sauce","two chopped hard-boiled eggs","a few bits of butter"],"ingredients_norm":["sand dab","salt and pepper","butter","raw oyster","white wine","buttered paper","cream sauce","hard boiled egg","few bits of butter"],"steps":["Season four sand dabs with salt and pepper.","Put in a buttered pan.","Lay four raw oysters on top of each fish.","Add one-half glass of white wine.","Cover with buttered paper, and cook in oven for ten minutes.","Remove the paper and pour one pint of cream sauce over the fish.","Sprinkle with two chopped hard-boiled eggs.","Put a few bits of butter on top, and bake in oven until brown."],"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:w96:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"4188ad08c2deadf46516eb92b402a3e72965babdb9952afb2c9a44bccda2aca2","created_at":"2026-08-02T16:46:28Z","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-gaillard"}