{"id":6484,"slug":"fillet-of-sole-maximilian","title":"Fillet of sole, Maximilian.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillet of sole","Hollandaise sauce","one tablespoonful of hot meat extract"],"ingredients_norm":["sole","hollandaise sauce","hot meat extract"],"steps":["Cook fish as for 'au vin blanc.'","Cover with Hollandaise sauce mixed with one tablespoonful of hot meat extract."],"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:w137:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c04e536979423ecd03dcfb19a16a50f893c8a57abb57d9d28a3fd6a24a8d5ba9","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-maximilian"}