{"id":4673,"slug":"fillet-of-sole-villeroi","title":"Fillet of sole, Villeroi.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillets of à large sole","salt","a glass of milk","one spoonful of flour","one spoonful of butter","one cup of cream","two ounces of sweet butter","pepper"],"ingredients_norm":["sole","salt","milk","flour","butter","cream","sweet butter","pepper"],"steps":["Put the fillets of à large sole in a buttered pan, add some salt and a glass of milk, bring to a boil, and then set on the side of the stove for ten minutes; then remove the fish to a platter.","Mix in a cup one spoonful of flour and one spoonful of butter; add this to the broth in the pan from which the fish has been removed, and boil for five minutes; then add one cup of cream, and two ounces of sweet butter and whip well until melted, season with salt and pepper, and strain over the fish."],"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:w27:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"b16e91aec6979c4cb2877eccfff63ebb58117d798baecb9768e855e92c4d3137","created_at":"2026-08-02T16:38:20Z","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-villeroi"}