{"id":6570,"slug":"fillet-of-sole-valeska","title":"Fillet of sole, Valeska","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillet of sole","a slice of lobster","a slice of truffle","white wine","Hollandaise sauce","a spoonful of écrevisse butter"],"ingredients_norm":["sole","lobster","truffle","white wine","hollandaise sauce","ecrevisse butter"],"steps":["This is stuffed fillet of sole with a slice of lobster and a slice of truffle on top, and cooked in white wine.","Reduce broth and add Hollandaise sauce","Stir in a spoonful of écrevisse butter to give a pink color."],"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:w142:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"67c2932847fc16ce8fcc84aef1ec7c77336dbfea171f3583fdd3a9532b657a8c","created_at":"2026-08-02T16:52:24Z","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-valeska"}