{"id":4506,"slug":"aiguillettes-of-sole-hoteliere","title":"Aiguillettes of sole, hotelière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["aiguillettes of sole (long fillets)","salt","pepper","a glass of white wine","a pint of Béarnaise sauce","butter"],"ingredients_norm":["aiguillettes of sole","salt","pepper","white wine","bearnaise sauce","butter"],"steps":["Put aiguillettes of sole (long fillets) in a buttered pan, season with salt and pepper, cover with a glass of white wine, and cook for ten minutes.","Then put the sole on a platter, and reduce the wine until nearly dry.","Then add a pint of Béarnaise sauce and pour over the fish."],"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:w16:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"037686879967af0ee87bb7bad6af55ea348bd2365936927f877eacc552b666d4","created_at":"2026-08-02T16:37:02Z","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/aiguillettes-of-sole-hoteliere"}