{"id":6382,"slug":"fillet-of-sole-st-malo","title":"Fillet of sole, St. Malo.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillet of sole","white wine","lobster sauce","scallops","lobster","oysters"],"ingredients_norm":["sole","white wine","lobster sauce","scallop","lobster","oyster"],"steps":["Cook fillet of sole au vin blanc, add lobster sauce with scallops, and lobster and oysters cut in small squares."],"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:w131:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c2d9a9894fda3cdac59d84b5cd5ca74b5a295f8d2e98a838d6197c9ec69a4ca4","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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-malo"}