{"id":6135,"slug":"fillet-of-sole-au-vin-blanc","title":"Fillet of sole, au vin blanc","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillets of sole","salt","a little Cayenne pepper","one-half glass of white wine","one-half glass of stock","butter","sauce au vin blanc"],"ingredients_norm":["sole","salt","little cayenne pepper","white wine","stock","butter","sauce au vin blanc"],"steps":["Remove the skin from the fillets of sole.","Put in buttered pan, add salt and a little Cayenne pepper, one-half glass of white wine, and one-half glass of stock.","Cover with buttered manilla paper and put in oven to boil.","When done put on platter and cover with sauce 'au vin blanc.'"],"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:w118:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"67a04f736badff44309aaaf192260415249ae4c0ea0668151fd0c1ca7026fc05","created_at":"2026-08-02T16:49:05Z","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/fillet-of-sole-au-vin-blanc"}