{"id":6264,"slug":"whitefish-maitre-d-hotel-2","title":"Whitefish, maître d'hôtel.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["whitefish","salt","pepper","oil","maître d'hôtel sauce","quartered lemons","parsley"],"ingredients_norm":["whitefish","salt","pepper","oil","maitre d'hotel sauce","lemon","parsley"],"steps":["Split the fish and remove the bones.","Salt, pepper, dip in oil and broil.","Serve with maître d'hôtel sauce, quartered lemons and 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:w125:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7bf74737fd6fdd18bb3002edfabac4fabd1d1af650c5b3f120ad9b534d5f7e57","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/whitefish-maitre-d-hotel-2"}