{"id":4734,"slug":"broiled-pompano-havanaise","title":"Broiled pompano, Havanaise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Broiled pompano","Colbert sauce","Two red peppers (pimentos), cut Julienne style"],"ingredients_norm":["broiled pompano","colbert sauce","red pepper"],"steps":["Serve broiled pompano with a Colbert sauce, to which has been added two red peppers (pimentos), cut Julienne style.","Pour the sauce over the fish, or serve separate, as desired."],"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:w31:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c6381564136232f9a8ce54658b07170073731ea4c1e839b9092f58da6469b68a","created_at":"2026-08-02T16:38:32Z","updated_at":"2026-08-02T16:38:32Z","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-pompano-havanaise"}