{"id":4701,"slug":"fillet-of-sole-orly","title":"Fillet of sole, Orly","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of sole","flour","beaten eggs","bread crumbs","hot swimming lard","quartered lemon","fried parsley","tomato sauce"],"ingredients_norm":["sole","flour","egg","bread crumb","hot swimming lard","lemon","fried parsley","tomato sauce"],"steps":["Roll four fillets of sole in the form of cigars.","Put in flour, then in beaten eggs, and finally in bread crumbs.","Fry in hot swimming lard.","When done lay on napkin.","Garnish with quartered lemon and fried parsley.","Serve tomato sauce separate."],"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:w29:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"f5b1476961c3c05ec3cd7fa73dc096e984c6cc58787b6ad8b73205a8fa804fea","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T16:38:20Z","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-orly"}