{"id":5035,"slug":"fillet-of-sole-suchet","title":"Fillet of sole, Suchet.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["vegetables","fillet of sole","white wine sauce","tarragon"],"ingredients_norm":["vegetable","sole","white wine sauce","tarragon"],"steps":["Make a Julienne of vegetables in the same manner as for consommé.","Prepare a fillet of sole, au vin blanc.","When the sole is done add the Julienne of vegetables to the white wine sauce, together with a little chopped tarragon, and pour over the fish.","Have the sauce well seasoned."],"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:w49:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a8dcf62be63aa5840cbc0e57b6261d6e74b2b06474f45069bf597902a7a8ccd4","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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-suchet"}