{"id":4608,"slug":"boiled-sea-bass-hollandaise-2","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:w23:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5bf50332e3a5f13dbe9ea57256cce051dea8718a9198a07b7db6fbd90bbca1d4","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-2"}