{"id":4559,"slug":"aiguillettes-of-sole-mariniere","title":"Aiguillettes of sole, marinière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets from one sole","three chopped shallots","salt and pepper","one-half glass of white wine","one-half cup of stock or water","two cups of white wine sauce","the yolk of an egg","one spoonful of cream","a little chopped chives","Butter"],"ingredients_norm":["from sole","shallot","salt and pepper","white wine","stock or water","white wine sauce","egg yolk","cream","little chopped chive","butter"],"steps":["Take the four fillets from one sole and lay them flat in a buttered pan, sprinkle with three chopped shallots, season with salt and pepper, add one-half glass of white wine, one-half cup of stock or water, cover with buttered paper, and bring to a boil on top of the stove.","Then put in oven and cook for about seven minutes.","Put the fillets on a platter, and reduce the broth until nearly dry.","Then add two cups of white wine sauce and boil for a minute.","Bind the sauce with the yolk of an egg mixed with a spoonful of cream, add a little chopped chives, 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:w19:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4bbefaa7c8316e22bf8f46e59356f2951c49b8ffb63bb8b5fe803c41aa7f70ac","created_at":"2026-08-02T16:37:04Z","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-mariniere"}