{"id":4851,"slug":"fillet-of-sole-bretonne","title":"Fillet of sole, Bretonne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["4 fillets of sole","Salt water","Hollandaise sauce","Tomato sauce","Fried onions (for garnish)"],"ingredients_norm":["sole","salt water","hollandaise sauce","tomato sauce","fried onion"],"steps":["Boil four fillets of sole in a little salt water.","Dish up on a platter and cover with equal parts of Hollandaise and tomato sauce mixed.","Garnish with rings of fried onions."],"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:w39:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"915300c640300b1562a610882c383537ca3fa734674941bc1fd58c4549cbdbab","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-bretonne"}