{"id":4999,"slug":"halibut-richmond","title":"Halibut, Richmond","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["potato croquette preparation","two pounds of halibut","salt water","one-half pint of cream","one pint of cream sauce","salt","Cayenne pepper","grated cheese","small bits of butter"],"ingredients_norm":["potato croquette preparation","halibut","salt water","cream","cream sauce","salt","cayenne pepper","cheese","bits of butter"],"steps":["Make a border with a potato croquette preparation, around a silver platter.","Remove the skin and bones from two pounds of halibut and boil in salt water for ten minutes.","Then put in vessel, add one-half pint of cream and one pint of cream sauce, season with salt and Cayenne pepper, and boil together for five minutes.","Then place inside the border on the silver platter, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until nicely colored."],"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:w47:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"eac6f91af092187da2aa7c4260d24a118b324de14b5ec81aa2986c50ebd573d8","created_at":"2026-08-02T16:40:36Z","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-richmond"}