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Fillet of Halibut, Sauce Venitienne
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 116. The excerpt below is the record exactly as published.
Fillet of halibut, sauce Venitienne. Put four fillets of halibut in a but- tered saute 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. Then place the fish on a platter, put in the saute pan one pint of white wine sauce, and simmer for a few minutes. Then add two spoonfuls of green color- ing
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