{"id":6459,"slug":"fillet-of-halibut-mornay","title":"Fillet of halibut, Mornay","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["halibut fillets","salt and pepper","fish stock or water","Mornay sauce","grated cheese","butter"],"ingredients_norm":["halibut fillet","salt and pepper","fish stock or water","mornay sauce","cheese","butter"],"steps":["Place the halibut fillets in buttered pan, season with salt and pepper, cover with fish stock or water, and boil.","When nearly done remove from pan and put on buttered platter, cover with Mornay sauce, sprinkle with grated cheese and place small pieces of butter on top.","Bake in oven till nice and brown."],"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:w136:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b816dfad5bb4cd2ba928594247316c7fb1c55327b59d9c079dcc936b1dc7dbdf","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-mornay"}