{"id":4497,"slug":"fillet-of-sole-choisy","title":"Fillet of sole, Choisy","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of a sole","salt","a little Cayenne pepper","one-half glass of white wine","green Hollandaise sauce","a slice of truffle"],"ingredients_norm":["sole","salt","little cayenne pepper","white wine","green hollandaise sauce","truffle"],"steps":["Put the four fillets of a sole in a buttered pan.","Season with salt and a little Cayenne pepper.","Add one-half glass of white wine, cover with a buttered paper, and bake in oven.","When done dress on a platter, and cover with green Hollandaise sauce, with a slice of truffle on top."],"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:w15:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4d75b22cc0fedddc8602628e456ccb8aec899147bd99e77fe443ebacfcbe73d9","created_at":"2026-08-02T16:37:02Z","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-choisy"}