{"id":5157,"slug":"sand-dabs-grenobloise","title":"Sand dabs, Grenobloise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four sand dabs","salt and pepper","flour","butter","two ounces of butter","chopped parsley","lemon slices"],"ingredients_norm":["sand dab","salt and pepper","flour","butter","parsley","lemon slice"],"steps":["Remove the skins from four sand dabs, dry with a towel, season with salt and pepper, roll in flour, and fry in pan with butter.","Remove to a platter.","Put two ounces of butter in the pan, cook until the color of hazelnuts, and pour over the fish.","Sprinkle with chopped parsley, and lay two slices of lemon on top of each 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:w57:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4353f4ac4fec9d17311bb3dc98e58c11a629208a8cf8464228ad304ad8dc658f","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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-grenobloise"}