{"id":5818,"slug":"fillet-of-sole-meissonier","title":"Fillet of sole, Meissonier.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of sole","salt","pepper","butter","one-half glass of white wine","one-half cup of fish broth","a carrot","a turnip","one ounce of butter","two ounces of butter","a spoonful of flour","fish stock","yolks of two eggs","half a cup of cream"],"ingredients_norm":["sole","salt","pepper","butter","white wine","fish broth","carrot","turnip","flour","fish stock","egg yolk","cream"],"steps":["Trim four fillets of sole, fold them in half, season with salt and pepper, lay in buttered sauté pan, add one-half glass of white wine and one-half cup of fish broth, cover with buttered paper, and cook in oven for ten minutes.","Put the fillets on a platter and cover with the following sauce:","Cut a carrot and a turnip in very small dices, like brunoise, and put in a casserole with one ounce of butter.","Cover the casserole, and simmer for twenty minutes or over, but be careful that it does not burn.","Put two ounces of butter in another casserole, add a spoonful of flour and the broth from the cooked sole.","If too thick add a little fish stock.","Boil for five minutes, bind with the yolks of two eggs mixed with half a cup of cream, strain, and add the carrots and turnips, from which the butter has been drained.","Season well."],"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:w99:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"44b738d704b3d973f14c2aa064ccff86659b6e28e3ec0abb283836399404e73a","created_at":"2026-08-02T16:46:31Z","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-meissonier"}