{"id":6538,"slug":"fillet-of-sole-florentine","title":"Fillet of sole, Florentine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the fillet of one sole","salt","one-half glass of water mixed with white wine","one cup of purée of spinach","Mornay sauce","grated cheese","small bits of butter","butter (for greasing pan and platter)"],"ingredients_norm":["sole","salt","water mixed with white wine","puree of spinach","mornay sauce","cheese","bits of butter","butter"],"steps":["Put the fillet of one sole in a buttered pan, salt, add one-half glass of water mixed with white wine, and boil until done.","In the center of a buttered platter put a cup of purée of spinach and place the boiled fillet on top.","Cover with Mornay sauce, with grated cheese and small bits of butter on top of the sauce.","Bake in oven until brown."],"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:w140:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"05664676ca59ffb399befb9f7ee14fa10be1d6890c337d194f29e8006a19d0b1","created_at":"2026-08-02T16:52:24Z","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-florentine"}