{"id":5058,"slug":"shad-roe-bordelaise","title":"Shad roe, Bordelaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four roes","salt","pepper","oil","one-half pound of beef marrow","Bordelaise sauce"],"ingredients_norm":["ro","salt","pepper","oil","beef marrow","bordelaise sauce"],"steps":["Season four roes with salt and pepper.","Roll in oil, and broil.","When done put on a platter.","Parboil one-half pound of beef marrow.","Slice very thin, and lay on top of the broiled roe.","Cover with Bordelaise sauce."],"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:w51:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"83bdd0da483f28193559d19fc25e763a80453be1de180b615ea3fb850f547252","created_at":"2026-08-02T16:41:07Z","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/shad-roe-bordelaise"}