{"id":4704,"slug":"small-fried-fillets-of-sole","title":"Small fried fillets of sole","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillets of sole","milk","flour","hot swimming lard","salt","Tartar sauce"],"ingredients_norm":["sole","milk","flour","hot swimming lard","salt","tartar sauce"],"steps":["Cut fillets of sole into small strips about one-quarter inch thick and two inches long.","Roll in milk and then in flour.","Fry in hot swimming lard.","When crisp take out of the fat and sprinkle with salt.","Serve with Tartar sauce as fried fillet of sole, or use as a garnish for 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:w29:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"723139da15bc06f42dc40853c1236112097c4840ded1881c7bf96ced0cb8697c","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T16:38:20Z","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/small-fried-fillets-of-sole"}