{"id":6748,"slug":"fillet-de-sole-a-la-creole","title":"FILLET DE SOLE À LA CREOLE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["some large flounders","all the bones (from the fish)","bits of butter","wooden toothpicks","a little brown flour","onion","one-half can of tomatoes","a little cayenne pepper","salt","chopped green peppers","a little chopped parsley","a few mushrooms (optional)","butter (for frying mushrooms)"],"ingredients_norm":["flounder","all the bone","bits of butter","wooden toothpick","little brown flour","onion","tomato","little cayenne pepper","salt","green pepper","little chopped parsley","few mushroom","butter"],"steps":["Fillet some large flounders, and have fishman send you all the bones; put the bones on to boil; wash, dry, and season the fillets; roll them (putting in some bits of butter), and fasten each one with a wooden toothpick.","Strain the water from the bones; thicken with a little brown flour and onion; add to this one-half can of tomatoes, a little cayenne pepper, salt, and chopped green peppers.","Let this sauce simmer for a couple of hours (this need not be strained); put the fillets in a casserole, and pour some of this sauce over them, and put in the oven for about fifteen minutes.","Then pour over the rest of the tomato sauce, sprinkle a little chopped parsley and serve.","One can add a few mushrooms to the sauce. The mushrooms must be fried in butter before being added to the sauce."],"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/12350","source_ref":"pg:12350:w13:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"dff8022a7f030671fece997c71e0ca43532e408fa3162c3870bbac4abf662a7c","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/fillet-de-sole-a-la-creole"}