{"id":6562,"slug":"fried-fillet-of-sole","title":"Fried fillet of sole","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillets of sole","salt","pepper","flour","beaten eggs","bread crumbs","lard","quartered lemons","fried parsley"],"ingredients_norm":["sole","salt","pepper","flour","egg","bread crumb","lard","lemon","fried parsley"],"steps":["Clean and trim the fillets.","Season with salt and pepper.","Roll in flour, then in beaten eggs, then in bread crumbs.","Fry in swimming hot lard for five minutes.","Remove and serve on napkin with quartered lemons and fried parsley.","Serve sauce separate."],"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:w141:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"f5b07df77cb8f6179273478aac199b14b57ea4b87c323111799be596c18befc2","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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/fried-fillet-of-sole"}