{"id":4474,"slug":"fillet-of-sole-marechal","title":"Fillet of sole, Maréchal","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillets","salt and pepper","milk","flour","beaten eggs","bread crumbs","lard","lemon","fried parsley","two cups of cream sauce","one dozen parboiled oysters","one-quarter pound of picked shrimps","six sliced canned mushrooms"],"ingredients_norm":["fillet","salt and pepper","milk","flour","egg","bread crumb","lard","lemon","fried parsley","cream sauce","parboiled oyster","picked shrimp","canned mushroom"],"steps":["Salt and pepper the fillets.","Dip in milk, then in flour, then in beaten eggs, and finally in bread crumbs.","Fry in swimming lard.","Serve on napkin with lemon and fried parsley.","Serve the following sauce separate: Two cups of cream sauce, one dozen parboiled oysters, one-quarter pound of picked shrimps, and six sliced canned mushrooms."],"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:w14:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"72945b12aeb0a253c2255c49dc2ff190fee9dce133dd8ae3b7544e373e8781a3","created_at":"2026-08-02T16:37:02Z","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-marechal"}