{"id":5877,"slug":"fillet-of-sole-paul-bert","title":"Fillet of sole, Paul Bert","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four fillets of sole","Butter","Salt","Pepper","One-half cup of fish stock","One-half glass of white wine","One cup of tomato sauce","One cup of Béarnaise sauce"],"ingredients_norm":["sole","butter","salt","pepper","fish stock","white wine","tomato sauce","bearnaise sauce"],"steps":["Put four fillets of sole in a buttered pan.","Season with salt and pepper.","Add one-half cup of fish stock, and one-half glass of white wine.","Cover with a buttered paper, and cook for ten minutes.","Place fillets on a platter.","Reduce the stock nearly dry.","Add one cup of tomato sauce and one cup of Béarnaise sauce.","Mix well, and strain over the fish."],"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:w103:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ec824b102e713eafc8ac3cb2628392bc37a907e10dd33f82470c53d61f9fa68a","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-paul-bert"}