{"id":5287,"slug":"fillet-of-sole-talleyrand","title":"Fillet of sole, Talleyrand","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four fillets of sole","Four thin fillets of sole","Fish force meat","A little chopped truffles","Salt","Pepper","Flour","Beaten eggs","Fresh bread crumbs","Lard","Parsley in branches","Quartered lemons","Tartar sauce"],"ingredients_norm":["sole","thin fillets of sole","fish force meat","little chopped truffle","salt","pepper","flour","egg","fresh bread crumb","lard","parsley in branch","lemon","tartar sauce"],"steps":["Lay four fillets of sole flat on the table and spread with fish force meat, and sprinkle with a little chopped truffles.","On top of each lay another thin fillet, season well with salt and pepper.","Roll in flour, then in beaten eggs, and finally in fresh bread crumbs.","Fry in swimming lard for about ten minutes.","Serve on a napkin garnished with parsley in branches and quartered lemons; and with Tartar sauce separate."],"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:w66:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4c62f0a050cec1888bd01d133c84cb60113ac59fd7d10776bd81e565f7a139e7","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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-talleyrand"}