{"id":5117,"slug":"broiled-halibut-alcide","title":"Broiled halibut, Alcide","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["halibut","salt","pepper","oil","Colbert sauce","two hard-boiled eggs","six small fried smelts"],"ingredients_norm":["halibut","salt","pepper","oil","colbert sauce","hard boiled egg","fried smelt"],"steps":["Cut the halibut in slices one and one-half inches thick, season with salt and pepper, roll them in oil, and broil.","To a Colbert sauce add two chopped hard-boiled eggs, and pour over the fish, which has been placed on a platter.","Garnish with six small fried smelts."],"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:w55:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"342ef65417b9c0d20816b38923a0d75c1a5e2198aa4114e9d0c99b8f86a04bfa","created_at":"2026-08-02T16:41:09Z","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/broiled-halibut-alcide"}