{"id":4605,"slug":"boiled-sea-bass-hollandaise","title":"Boiled sea bass, Hollandaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a whole sea bass, including the head and tail","salt","some whole black pepper berries","a bouquet garni","one sliced onion","one carrot","small boiled potatoes","quartered lemons","parsley","Hollandaise sauce"],"ingredients_norm":["whole sea bass including the head and tail","salt","whole black pepper berry","bouquet garni","onion","carrot","boiled potato","lemon","parsley","hollandaise sauce"],"steps":["Put a whole sea bass, including the head and tail, in a fish kettle, in cold water.","Season with salt, some whole black pepper berries, and a bouquet garni.","Add one sliced onion, and one carrot.","Bring to a boil and then set on the side for fifteen minutes.","Serve on a napkin with small boiled potatoes, quartered lemons and parsley. Hollandaise sauce separate."],"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:w22:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e2d6565f1a640525df0312e29ea95f40b8cc16aa9f8ed2ebaefd9a8d110e9e52","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T16:37:21Z","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/boiled-sea-bass-hollandaise"}