{"id":4915,"slug":"fillet-of-sole-st-cloud","title":"Fillet of sole, St. Cloud","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of sole","salt","white pepper","one-half glass of white wine","a little stock","white wine sauce","two dozen boiled mussels","one dozen boiled oysters","six heads of canned mushrooms","twelve slices of truffle"],"ingredients_norm":["sole","salt","white pepper","white wine","little stock","white wine sauce","boiled mussel","boiled oyster","canned mushroom","truffle"],"steps":["In a buttered sauté pan put four fillets of sole.","Season with salt and white pepper.","Add one-half glass of white wine and a little stock, and boil for ten minutes.","Make a white wine sauce and add the following to it: Two dozen boiled mussels and one dozen boiled oysters removed from the shells, six heads of canned mushrooms and twelve slices of truffle.","Put the fish on a platter and cover with the sauce."],"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:w42:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"52fdfeaf5a1a72c4a6003b5132b2cf5118eae06a18d603dbe35f5414e7f0e61d","created_at":"2026-08-02T16:40:36Z","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-st-cloud"}