{"id":5782,"slug":"fillet-of-sole-pondichery","title":"Fillet of sole, Pondichery","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of sole","salt and pepper","butter","one-half glass of white wine","one-half cup of fish broth","two ounces of butter","one heaping spoonful of flour","an additional cup of broth","one spoonful of curry powder","one cup of tomato sauce"],"ingredients_norm":["sole","salt and pepper","butter","white wine","fish broth","flour","additional cup of broth","curry powder","tomato sauce"],"steps":["Cut four fillets of sole, season with salt and pepper, place in a 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.","Then place the fish on a platter.","Make a sauce as follows: Heat two ounces of butter in a casserole, add one heaping spoonful of flour and heat through.","Then add the broth from the fillet of sole, and an additional cup of broth; one spoonful of curry powder, and a cup of tomato sauce.","Season with salt and pepper, boil for a few minutes, 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:w97:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"8002552b6a943cd34a7010a89d9d9d2f57eaad9e1c8fb4e6d2c892aa42142643","created_at":"2026-08-02T16:46:28Z","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-pondichery"}