{"id":5212,"slug":"fillet-of-sole-mantane","title":"Fillet of sole, Mantane","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of sole","salt","pepper","one-half glass of white wine","butter","Béarnaise sauce"],"ingredients_norm":["sole","salt","pepper","white wine","butter","bearnaise sauce"],"steps":["Cut and trim four fillets of sole, fold over, season with salt and pepper, lay in a buttered sauté pan, add one-half glass of white wine, cover with buttered manilla paper, put in oven and bake for twelve minutes.","Serve on a platter covered with Béarnaise sauce."],"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:w61:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"7c9d66078d527708310e367df32ca119b0aafbcb3328ed0a4d5273ed3925b11e","created_at":"2026-08-02T16:42:54Z","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-mantane"}