{"id":5079,"slug":"fillet-of-sole-doria-2","title":"Fillet of sole, Doria.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of sole","salt and pepper","a half glass of claret","one ounce of butter","one ounce of flour","one cup of stock or bouillon","one spoonful of meat extract","a teaspoonful of Worcestershire sauce","some cucumbers","butter (for simmering)"],"ingredients_norm":["sole","salt and pepper","claret","butter","flour","stock or bouillon","meat extract","worcestershire sauce","cucumber"],"steps":["Put four fillets of sole in a buttered sauté pan, season with salt and pepper, add a half glass of claret, and cover with buttered paper.","Bake in oven, and when done remove the fish to a platter.","Put in a casserole one ounce of butter, and heat same.","Add to the hot butter one ounce of flour, one cup of stock or bouillon, the remainder of the claret used in cooking the fish, and one spoonful of meat extract.","Season with salt, pepper, and a teaspoonful of Worcestershire sauce, boil for five minutes, and strain.","Cut some cucumbers in round balls and simmer in butter.","Add to the sauce, and pour 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:w53:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4a151bc47f61264df1667e3dc1d980951bc1718fd04a5e4f5c1b4be8972d9645","created_at":"2026-08-02T16:41:08Z","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-doria-2"}