{"id":5360,"slug":"fillet-of-sole-montmorency","title":"Fillet of sole, Montmorency","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four fillets of sole","Salt and pepper","Four heads of canned French mushrooms","One pint of sauce Italienne","Grated cheese","Butter","Juice of a lemon","Chopped parsley"],"ingredients_norm":["sole","salt and pepper","canned french mushroom","sauce italienne","cheese","butter","juice of lemon","parsley"],"steps":["Place four fillets of sole in a buttered pan, season with salt and pepper, and lay on each fillet four heads of canned French mushrooms.","Cover all with one pint of sauce Italienne, sprinkle with grated cheese, put small bits of butter on top, and bake in oven for fifteen minutes.","Remove from the oven, squeeze the juice of a lemon on top, and sprinkle with chopped parsley.","Serve from the pan used in cooking, which may be placed on a platter."],"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:w71:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ae8c8a3e75130648e8f777cf90403bc0888c7e5c3a84ad7c0518c610f52f555e","created_at":"2026-08-02T16:42:55Z","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-montmorency"}