Voila the Swordfish Mirabeau from the Gourmet Menu Cookbook, 1963. I would tell you what’s in it, but there’s no recipe in the book. I looked for twenty minutes – it’s not there. It looks like it’s just a couple of flattened-out swordfish steaks with a very time consuming geometrical pattern of anchovies and olives. (A quick Google search seems to show that if you throw some anchovies and olives on pretty much anything it’s “a la Mirabeau” – something I learned today.)
Hopefully you won’t produce Vomit Mirabeau when you drink too many glasses of wine because it’s so fucking salty!