{"id":4391,"slug":"fillet-of-sole-rose-caron","title":"Fillet of sole, Rose Caron","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four fillets of one large sole","Cooked lobster (3 slices per fillet)","Salt","Paprika","1/2 glass of white wine","1 pint of white wine sauce","2 tablespoonsful of écrevisse butter","Sherry wine","16 slices of truffles","Fleurons"],"ingredients_norm":["sole","cooked lobster","salt","paprika","white wine","white wine sauce","tablespoonsful of ecrevisse butter","sherry wine","truffle","fleuron"],"steps":["Skin the four fillets of one large sole and place on a buttered pan.","Put on top of each, three slices of cooked lobster, season with salt and paprika, add one-half glass of white wine, cover with buttered paper, put in oven and cook for twelve minutes.","Remove the fillets to a platter, taking care that the lobster does not fall off.","To the gravy in the pan add one pint of white wine sauce and boil for ten minutes, then add two tablespoonsful of écrevisse butter, and strain the sauce over the fish.","Heat in sherry wine sixteen slices of truffles, and put four on top of each fillet, after the sauce has been added.","Garnish with fleurons."],"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:w8:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"da5b972cce329fab0a66273b0d50c56fc35aea890aaeadde57a10311db900a1c","created_at":"2026-08-02T16:36:44Z","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-rose-caron"}