{"id":4990,"slug":"tomcods-montmorency","title":"Tomcods, Montmorency.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four tomcods","salt and pepper","four canned heads of mushrooms","Italian sauce","a little grated cheese","small bits of butter","the juice of two lemons","chopped parsley"],"ingredients_norm":["tomcod","salt and pepper","canned heads of mushroom","italian sauce","little grated cheese","bits of butter","juice of lemon","parsley"],"steps":["Put four tomcods on a buttered flat sauté pan, season with salt and pepper.","Put four canned heads of mushrooms on top of each fish.","Cover with Italian sauce, sprinkle with a little grated cheese, put small bits of butter on top, and bake in a moderate oven for twenty minutes.","Before serving pour the juice of two lemons over the fish, sprinkle with chopped parsley, and serve in same pan."],"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:w46:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c3f6f023a4b39e8dd07e0db8204c9de38bc7c1dbf04c04fc834cf0aedf1a84d0","created_at":"2026-08-02T16:40:36Z","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-montmorency"}