{"id":4428,"slug":"tomcods-meuniere","title":"Tomcods, meunière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six tomcods","salt","pepper","flour","four ounces of butter","chopped parsley","juice of two lemons","four ounces of butter","quartered lemon","parsley in branches"],"ingredients_norm":["tomcod","salt","pepper","flour","butter","parsley","juice of lemon","lemon","parsley in branch"],"steps":["Season six tomcods with salt and pepper, and roll in flour.","Melt four ounces of butter in a frying pan, put in the tomcods and fry.","When done put on platter and sprinkle with chopped parsley and the juice of two lemons.","Put four ounces of butter in the pan and cook to the color of a hazelnut.","Pour the butter over the fish, garnish with quartered lemon and parsley in branches."],"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:w11:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1ea5ebb5d49eac42a69bae3ced291e716ff7d4947969f53e7034b1f69d0ba4eb","created_at":"2026-08-02T16:37:02Z","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/tomcods-meuniere"}