{"id":4690,"slug":"fillet-of-sole-villeroi-2","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","salt and pepper"],"ingredients_norm":["sole","salt","milk","flour","butter","cream","sweet butter","salt and pepper"],"steps":["Put the fillets of à large sole in a buttered pan, add some salt and a glass of milk, and bring to a boil, then set on side of stove for ten minutes.","Then remove the fillets to a platter.","Mix in a cup one spoonful of flour and one spoonful of butter, and add this to the milk broth in the pan, which has been kept boiling, and cook for five minutes.","Then add one cup of cream and two ounces of sweet butter, 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:w28:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ce07e3c0cf7836db83467aa0414fded5f5c53bc33999b04bc4a0136a064008ec","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-2"}