{"id":5169,"slug":"fillet-of-halibut-lilloise","title":"Fillet of halibut, Lilloise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of halibut","salt","pepper","a half glass of white wine","one-half pint of white wine sauce","one-half pint of tomato sauce","two slices of bacon","six leaves of tarragon"],"ingredients_norm":["halibut","salt","pepper","white wine","white wine sauce","tomato sauce","bacon","leaves of tarragon"],"steps":["Place four fillets of halibut in a buttered pan, season with salt and pepper, add a half glass of white wine, cover with buttered paper, and set in oven for ten minutes.","Then put the fillets on a platter, and put in the fish pan one-half pint of white wine sauce and one-half pint of tomato sauce. Bring to a boil, and strain.","Cut two slices of bacon in strips like matches (Julienne style), fry, and put in the sauce.","Also add six leaves of tarragon chopped fine, season well, and pour over the fish."],"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:w58:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"654b4454ec562fce3dbd71fc9a94a33d1994a4e84f1af0d4e16be858799a9b20","created_at":"2026-08-02T16:42:54Z","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/fillet-of-halibut-lilloise"}