{"id":4660,"slug":"fillet-of-sole-turbigo","title":"Fillet of sole, Turbigo","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 sole","fish force meat (see fish dumplings)","salt","pepper","1/2 glass white wine","1 cup white wine sauce","1 lobster tail","butter for pan"],"ingredients_norm":["sole","fish force meat","salt","pepper","white wine","white wine sauce","lobster tail","butter for pan"],"steps":["Cut the fillets from a sole, and remove the skin.","Spread with fish force meat, fold in half, place in buttered sauté pan, season with salt and pepper, add one-half glass of white wine, and boil.","When done remove the fish to a platter; add to the gravy in the pan one cup of white wine sauce, boil for ten minutes, and strain.","Cut the tail of a lobster in slices, heat them and lay on top of fillets 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:w26:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"83cf52eac23379fcde7c6e6499a458fdc92698f70973731355a6673a82e6e3b8","created_at":"2026-08-02T16:37:49Z","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-turbigo"}