{"id":4338,"slug":"fillet-of-sole-castelanne","title":"Fillet of sole, Castelanne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six fillets","salt","pepper","one-half glass of white wine","butter","boiled rice","fish broth","Créole sauce"],"ingredients_norm":["fillet","salt","pepper","white wine","butter","boiled rice","fish broth","creole sauce"],"steps":["Put six fillets in a buttered pan, season with salt and pepper.","Add one-half glass of white wine.","Cover, and bake in oven for ten minutes.","Make on a round platter a border of boiled rice.","Place the fillets in the center.","Strain the fish broth.","Mix with Créole sauce.","Pour over the fish, completely covering same."],"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:w5:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a9119817f3f8ca327e19457698f77743e16aae568ae6942b5ddbcdde6176f334","created_at":"2026-08-02T16:34:53Z","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-castelanne"}