{"id":4959,"slug":"fillet-of-sole-cardinal","title":"Fillet of sole, cardinal.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four fillets of sole","Salt and white pepper","One-half glass of white wine","Butter (for sauté pan and paper)","One pint of white wine sauce","Two tablespoonfuls of lobster butter"],"ingredients_norm":["sole","salt and white pepper","white wine","butter","white wine sauce","lobster butter"],"steps":["In a buttered sauté pan put four fillets of sole, season with salt and white pepper, add one-half glass of white wine, cover with buttered paper, and bake in oven for ten minutes.","Remove the fillets to a platter, and to the sauté pan add one pint of white wine sauce.","Bring to a boil and then stir in two tablespoonfuls of lobster butter.","When the butter is melted strain the sauce over the fish."],"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:w44:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0a4759b0537887aa281c73182a2eee7ab5e7617f618caab42c35442232dfdf2d","created_at":"2026-08-02T16:40:36Z","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-cardinal"}