{"id":5201,"slug":"shad-roe-en-bordure","title":"Shad roe, en Bordure","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter","four shad roe","salt and pepper","small bits of butter","potato croquette mixture","maître d'hôtel sauce","parsley in branches","quartered lemons"],"ingredients_norm":["butter","shad roe","salt and pepper","bits of butter","potato croquette mixture","maitre d'hotel sauce","parsley in branch","lemon"],"steps":["Butter a plank, lay four shad roe on top, season with salt and pepper, put small bits of butter on top of each roe, and set in oven.","After ten minutes turn the roes over, make a bordure of potato croquette mixture around the plank, and return to oven to cook until done.","Pour a little maître d'hôtel sauce on top, and garnish with parsley in branches 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:w60:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f7aa26060200a1e8da7cf93ec2122926b46167eec6960382eab9c9327261a7aa","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/shad-roe-en-bordure"}