{"id":5247,"slug":"fillet-of-sole-st-nazaire","title":"Fillet of sole, St. Nazaire.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets of Sole à la Normande","a dozen fried oysters"],"ingredients_norm":["sole la normande","fried oyster"],"steps":["Cook four fillets of Sole à la Normande.","Garnish with a dozen fried oysters."],"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:w63:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"443e7991e321f6d2978198e0fa2607cc5493556574797e92fef7ac7abda20446","created_at":"2026-08-02T16:42:54Z","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-nazaire"}