{"id":6080,"slug":"sand-dabs-meuniere","title":"Sand dabs, meunière.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["sand dabs","salt","pepper","flour","fresh butter","piece of butter","juice of one lemon","chopped parsley","parsley","quartered lemons"],"ingredients_norm":["sand dab","salt","pepper","flour","fresh butter","butter","juice of lemon","parsley","lemon"],"steps":["Remove the skin from the sand dabs, salt, pepper and roll in flour, and fry in fresh butter in shallow frying pan.","When brown remove fish to platter, place piece of butter in pan, cook till brown, and pour over fish.","Add the juice of one lemon and chopped parsley.","Garnish the platter with parsley and quartered lemons."],"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:w116:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.96,"content_hash":"eeb2036e2c3ef1c662b141482ce3b32d94460e9f17d645384866d472f7faf6bf","created_at":"2026-08-02T16:49:05Z","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-meuniere"}