{"id":6491,"slug":"striped-bass-portugaise","title":"Striped bass, Portugaise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["whole bass","butter for the pan","one-half of an onion chopped","three chopped shallots","a little chopped garlic and parsley","two tomatoes cut in small squares","a bouquet garni","salt and pepper","one glass of white wine","one cup of stock or fish broth","four ounces of butter","fresh-chopped parsley mixed with a little finely chopped garlic"],"ingredients_norm":["whole bass","butter for the pan","onion","shallot","little chopped garlic and parsley","tomatoes cut in small square","bouquet garni","salt and pepper","white wine","stock or fish broth","butter","fresh chopped parsley mixed with little finely chopped garlic"],"steps":["Take a whole bass and cut in slices two inches thick.","Put in a buttered pan one-half of an onion chopped, three chopped shallots, a little chopped garlic and parsley, two tomatoes cut in small squares and a bouquet garni.","Place the fish on top, season with salt and pepper, add one glass of white wine, one cup of stock or fish broth, cover and cook slowly.","When done remove the bouquet, place the fish on platter and reduce the broth one-half.","Add four ounces of butter, mix well and pour over the fish.","Sprinkle with a little fresh-chopped parsley mixed with a little finely chopped garlic."],"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:w137:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"dea29a082d11f62543f6b1fe38b3d2f3fcaecb345880a7919d7c7ab628035544","created_at":"2026-08-02T16:52:07Z","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/striped-bass-portugaise"}