{"id":5676,"slug":"stewed-striped-bass-americaine","title":"Stewed striped bass, Américaine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four pounds of striped bass","butter","an onion chopped fine","salt","pepper","a glassful of white wine","one quart of canned tomatoes","a bouquet garni","three ounces of sweet butter","a little chopped parsley"],"ingredients_norm":["striped bass","butter","onion chopped fine","salt","pepper","glassful of white wine","canned tomato","bouquet garni","sweet butter","little chopped parsley"],"steps":["Cut four pounds of striped bass in pieces two inches thick.","Put them in a buttered sauté pan with an onion chopped fine; season with salt and pepper, add a glassful of white wine, and one quart of canned tomatoes just as they come from the can; and a bouquet garni.","Cover, and simmer for half an hour.","Then remove the fish to a platter, take out the bouquet garni, and reduce the broth one-half.","Add, little by little, three ounces of sweet butter, stir until the butter is melted, add a little chopped parsley, and pour over the 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:w91:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9d2c26d2cd41e6f079e430652bd8910ef0f3c4502b564b61a2e3e4eff6ef6c51","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/stewed-striped-bass-americaine"}