{"id":4262,"slug":"fillet-of-sole-gasser","title":"Fillet of sole, Gasser","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of sole","cold milk","salt","pepper","raw potatoes","lard","Béarnaise sauce","reduced tomato sauce","fried parsley","tomato sauce"],"ingredients_norm":["sole","cold milk","salt","pepper","raw potato","lard","bearnaise sauce","reduced tomato sauce","fried parsley","tomato sauce"],"steps":["Put four fillets of sole in cold milk seasoned with salt and pepper, and leave for four hours.","Then wrap around raw potatoes, cut like a cork, and about three inches long. Let one side extend over the potato, and fasten with a toothpick.","Fry slowly in swimming lard until golden brown.","Then take out, remove the toothpick, push out the potato, and fill the center of the sole with a very thick filling composed of two-thirds Béarnaise sauce and one-third of reduced tomato sauce.","Serve on napkin with fried parsley, and tomato sauce, separate."],"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:w1:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"4a2da93b6e31935a2395a603841658d624d4d2db78a158ac6ff0c3bc69b3ba89","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T16:34:18Z","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-gasser"}