{"id":5146,"slug":"fillet-of-halibut-sauce-venitienne-2","title":"Fillet of halibut, sauce Venitienne.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of halibut","salt and pepper","one-half glass of white wine","butter","one pint of white wine sauce","two spoonfuls of green coloring"],"ingredients_norm":["halibut","salt and pepper","white wine","butter","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.","Place the fish on a platter, put in the sauté pan one pint of white wine sauce, and simmer for a few minutes.","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:w57:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"0edb81e7fb90f459df831f168d50af37ce739073ad0a2481d2091836c84e808e","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-sauce-venitienne-2"}