{"id":5974,"slug":"halibut-metternich","title":"Halibut Metternich","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two slices of halibut, one and one-half inches thick","salt","a glass of milk","two spoonfuls of butter","two spoonfuls of flour","two cups of the fish broth","six chopped hard-boiled eggs","pepper","butter for baking dish","grated cheese","small bits of butter"],"ingredients_norm":["halibut and half inches thick","salt","milk","butter","flour","fish broth","hard boiled egg","pepper","butter for baking dish","cheese","bits of butter"],"steps":["Cut two slices of halibut, one and one-half inches thick.","Put in a vessel in cold water, season with salt, bring to a boil, and skim.","Add a glass of milk, boil for about twenty-five minutes, until soft.","Make a sauce in a casserole with two spoonfuls of butter, and two spoonfuls of flour.","When hot add two cups of the fish broth, boil for ten minutes, and strain.","Then add six chopped hard-boiled eggs and salt and pepper to taste.","Put the fish on a buttered baking dish, pour the sauce over same, sprinkle with grated cheese, put small bits of butter on top, and bake in the oven until 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:w110:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f9fb1617883c4e24e4bddb78ba4fb55a0298c374c8c075e0e8698dea6ed1dbef","created_at":"2026-08-02T16:47:53Z","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-metternich"}