{"id":5142,"slug":"fillet-of-halibut-sauce-venitienne","title":"Fillet of halibut, sauce Venitienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of halibut","butter","salt","pepper","one-half glass of white wine","buttered manilla paper","one pint of white wine sauce","two spoonfuls of green coloring"],"ingredients_norm":["halibut","butter","salt","pepper","white wine","buttered manilla paper","white wine sauce","green coloring"],"steps":["Put four fillets of halibut in a buttered sauté pan, season with salt and pepper, add one-half glass of white wine, cover with buttered manilla paper, and bake in the oven for fifteen minutes.","Then place the fish on a platter, put in the sauté pan one pint of white wine sauce, and simmer for a few minutes.","Then add two spoonfuls of green coloring, and strain over 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:w56:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"9fd64b54c411ba5b375f27225989391e031db2655c2241aabf0b65e7a4eb0260","created_at":"2026-08-02T16:42:11Z","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-sauce-venitienne"}