{"id":5606,"slug":"fillet-of-halibut-cubaine","title":"Fillet of halibut, Cubaine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four fillets of halibut","Salt","Pepper","Flour","Two ounces of butter","Créole sauce","Boiled rice"],"ingredients_norm":["halibut","salt","pepper","flour","butter","creole sauce","boiled rice"],"steps":["Cut four fillets of halibut, season with salt and pepper, and roll in flour.","Heat two ounces of butter in a frying pan, then add the fish and sauté on both sides until done.","Put the fish on a platter and pour Créole sauce over it.","Serve boiled rice 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:w87:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c0ab9467762fb29051eff002ebecb0ce1743403691435645669b24a17ee6fcc5","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/fillet-of-halibut-cubaine"}