{"id":5574,"slug":"fillet-of-sole-paylord","title":"Fillet of sole, Paylord","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half of a can of French mushrooms","half a cup of thick cream sauce","four fillets of sole","salt and pepper","fresh bread crumbs","lard","fried parsley","quartered lemons","Tartar sauce"],"ingredients_norm":["french mushroom","thick cream sauce","sole","salt and pepper","fresh bread crumb","lard","fried parsley","lemon","tartar sauce"],"steps":["Chop very fine one-half of a can of French mushrooms, put in a napkin and squeeze out the water.","Then mix with half a cup of thick cream sauce.","Season four fillets of sole with salt and pepper, and spread all over with mushroom purée.","Then roll in fresh bread crumbs, and fry in swimming hot lard.","Dress on a napkin on a platter, and garnish with fried parsley and quartered lemons.","Serve Tartar 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:w85:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2b0658e05ccbefacc596fd0f3bcab3401c4dd0417b9cfdc99ab2fc4ad50830f5","created_at":"2026-08-02T16:46:27Z","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-paylord"}