{"id":4585,"slug":"fillet-of-sole-victoria","title":"Fillet of sole, Victoria.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fillets (of sole)","butter","salt and pepper","one-half glass of white wine","lobster sauce with lobster and truffles cut in small squares"],"ingredients_norm":["fillet","butter","salt and pepper","white wine","lobster sauce with lobster and truffles cut in small square"],"steps":["Butter a sauté pan.","Put four fillets in the pan, season with salt and pepper, add one-half glass of white wine.","When done, put on platter and pour a lobster sauce over the fish, with lobster and truffles cut in small squares, in it."],"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:w21:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"03de9c83ef4bc1fd4e4cf899bbbf711ab74391958280df2c128f47915d8b2f7b","created_at":"2026-08-02T16:37:21Z","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-victoria"}