{"id":5368,"slug":"halibut-boitel","title":"Halibut, Boitel","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","One-half cup of stock or water","One can of chopped French mushrooms","Two cups of cream sauce","Chopped parsley"],"ingredients_norm":["halibut","salt and pepper","white wine","stock or water","french mushroom","cream sauce","parsley"],"steps":["Cut four fillets of halibut, place them in a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of stock or water, cover, and simmer for ten minutes.","Remove the fish to a platter, and to the pan add one can of chopped French mushrooms, and two cups of cream sauce.","Season well, and boil for five minutes.","Pour over the fish, and sprinkle with chopped parsley."],"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:w71:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"c57c25b38f5c34cd43a17ba7db019fa7f119974fa5a10bfc25591e65ff31298b","created_at":"2026-08-02T16:42:55Z","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/halibut-boitel"}