{"id":6206,"slug":"broiled-halibut-maitre-d-hotel","title":"Broiled halibut, maître d'hôtel.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Halibut","Salt and pepper","Olive oil","Maître d'hôtel sauce","Quartered lemon","Parsley"],"ingredients_norm":["halibut","salt and pepper","olive oil","maitre d'hotel sauce","lemon","parsley"],"steps":["Cut halibut in slices one inch thick.","Salt and pepper, dip in olive oil and broil.","Serve with maître d'hôtel sauce, quartered lemon and parsley."],"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:w121:22","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"02194cbf0714dcf4f26b2e1c9a96176c1ab5641442b345af0dd9f9f60ca8ba3f","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/broiled-halibut-maitre-d-hotel"}