{"id":4421,"slug":"fillet-of-sole-admiral","title":"Fillet of sole, Admiral","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillets of sole","butter for sauté pan","fish force meat","white wine","white wine sauce","shrimps","oysters","clams","fleurons"],"ingredients_norm":["sole","butter for saute pan","fish force meat","white wine","white wine sauce","shrimp","oyster","clam","fleuron"],"steps":["Put fillets of sole in a buttered sauté pan.","Decorate the top with fish force meat in the shape of an anchor.","Cook in white wine.","When done serve with a white wine sauce, with shrimps, oysters and clams cut in small pieces, in it.","Garnish with fleurons."],"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:w11:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b188917154a71b50b097f62c9d31c5831098e5dd487ed0574f713f4544698ebc","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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/fillet-of-sole-admiral"}