{"id":6450,"slug":"fillet-of-sole-joinville","title":"Fillet of sole, Joinville","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillets of sole","vin blanc","crayfish sauce or écrevisse, or shrimp sauce","sliced French mushrooms","truffles","lobster"],"ingredients_norm":["sole","vin blanc","crayfish sauce or ecrevisse or shrimp sauce","french mushroom","truffle","lobster"],"steps":["Cook the fillets 'au vin blanc.'","Serve crayfish sauce or écrevisse, or shrimp sauce with sliced French mushrooms, truffles and lobster."],"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:w135:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"c4c30f5f08f398178391f91aaab59a3b5945146e84f7730c93265cb87679c331","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-joinville"}