{"id":4546,"slug":"fillet-of-sole-bercy","title":"Fillet of sole, Bercy","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Butter","three finely-chopped shallots","four fillets of a sole","a little chopped parsley and chervil","salt and pepper","one-half glass of white wine","one pint of white wine sauce"],"ingredients_norm":["butter","shallot","sole","little chopped parsley and chervil","salt and pepper","white wine","white wine sauce"],"steps":["Put in a buttered flat sauté pan three finely-chopped shallots, the four fillets of a sole on top of the shallots, and a little chopped parsley and chervil on top of the fillets.","Season with salt and pepper, add one-half glass of white wine, cover with buttered paper, put on top of the stove and bring to the boiling point.","Then put in oven and finish cooking.","Remove the fillets to a platter, and put in the sauté pan one pint of white wine sauce, cook for a few minutes, and pour over the fish.","Do not strain the sauce.","Other fish besides sole may be used if desired."],"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:w19:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"02625669c1f63f361c2eebddee5ec92d331dbcc5cf80f416c354235608a13bb4","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/fillet-of-sole-bercy"}