{"id":6433,"slug":"fillet-of-sole-diplomate","title":"Fillet of sole, Diplomate.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six fresh mushrooms","salt","pepper","butter","one spoonful of meat extract","four fillets of sole","cream sauce","grated cheese"],"ingredients_norm":["fresh mushroom","salt","pepper","butter","meat extract","sole","cream sauce","cheese"],"steps":["Slice fine six fresh mushrooms, season with salt and pepper, and simmer in butter.","When done add one spoonful of meat extract.","Split four fillets of sole and fill with the above dressing.","Cook 'au vin blanc.'","Place on a platter, cover with cream sauce well seasoned.","Put grated cheese on top and bake in oven."],"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:w134:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c8c8e822caeef9ff706d1d5dc981da404589db15804610bd20cd8461b1a12825","created_at":"2026-08-02T16:52:07Z","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-diplomate"}