{"id":6373,"slug":"cold-fillet-of-sole-raven","title":"Cold fillet of sole, Raven.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of sole","white wine","two spoonsful of finely chopped shallots","butter","a few chopped fresh mushrooms","one chopped tomato","some chives and chervil chopped fine","a little mayonnaise","mayonnaise rose","fancy-cut truffles","pickles"],"ingredients_norm":["sole","white wine","spoonsful of finely chopped shallot","butter","few chopped fresh mushroom","tomato","chives and chervil chopped fine","little mayonnaise","mayonnaise rose","fancy cut truffle","pickle"],"steps":["Cook four fillets of sole in white wine and place on a platter.","Simmer two spoonsful of finely chopped shallots in butter, add a few chopped fresh mushrooms, one chopped tomato and the wine used for cooking the fish.","Reduce until it becomes thick, cool off, add some chives and chervil chopped fine, and a little mayonnaise.","Spread over the fillets, and cover with a mayonnaise rose.","Decorate to taste with fancy-cut truffles, pickles, etc.","Serve very cold."],"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:w131:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ff4275955143c6e10705b4d86fafc00fd8e9759416c2a29ceb7c9fe575d6318f","created_at":"2026-08-02T16:51:58Z","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/cold-fillet-of-sole-raven"}