{"id":4884,"slug":"fillet-of-sole-voisin","title":"Fillet of sole, Voisin","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter","four fillets of sole","one-half teaspoonful of very finely chopped onions","a little chopped parsley","chives","chervil","one peeled and finely chopped tomato","salt","pepper","one-half glass of white wine","one pint of white wine"],"ingredients_norm":["butter","sole","onion","little chopped parsley","chive","chervil","and finely chopped tomato","salt","pepper","white wine"],"steps":["In a buttered sauce pan put four fillets of sole, sprinkle with one-half teaspoonful of very finely chopped onions, a little chopped parsley, chives, chervil, and one peeled and finely chopped tomato.","Season with salt and pepper, add one-half glass of white wine, cover, and put in oven for fifteen minutes.","Then remove the fish to a platter, and put in the same sauté pan one pint of white wine; cook and mix well, and pour 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:w40:22","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"202451862a4fd725c6c2b21075a3b298f2d9cf4eff3369afdd5e531d09a59655","created_at":"2026-08-02T16:40:36Z","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-voisin"}