{"id":5509,"slug":"sea-bass-montebello","title":"Sea bass, Montebello","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["sea bass fillets","fish forcemeat","one-half cup of fish stock or broth","one-half glass of white wine","two-thirds Béarnaise sauce","one-third tomato sauce","fleurons"],"ingredients_norm":["sea bass fillet","fish forcemeat","fish stock or broth","white wine","thirds bearnaise sauce","third tomato sauce","fleuron"],"steps":["Cut the fillets from a sea bass in the same manner as a fillet of sole.","Spread à layer of fish forcemeat (see Bass Timbale) over them, season well, and fold the fillets.","Put in a buttered pan, add one-half cup of fish stock or broth, one-half glass of white wine, cover with buttered paper, and cook in oven for fifteen minutes.","Place on a platter, and cover with a mixture of two-thirds Béarnaise sauce and one-third tomato sauce.","Garnish with fleurons."],"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:w81:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8fa97013d64e3e50c38d5cc4fac774ee39a9771235485d50b131c1150559fbf2","created_at":"2026-08-02T16:45:30Z","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/sea-bass-montebello"}