{"id":5135,"slug":"sole-colbert","title":"Sole, Colbert","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["à large sole","milk","flour","beaten eggs","fresh bread crumbs","salt","pepper","butter","two ounces of butter","two ounces of butter","a little chopped parsley","one spoonful of meat extract","juice of one lemon","parsley in branches","lemons cut in half"],"ingredients_norm":["sole","milk","flour","egg","fresh bread crumb","salt","pepper","butter","little chopped parsley","meat extract","juice of lemon","parsley in branch","lemons cut in half"],"steps":["Cut off the head of à large sole, and pull off the black skin.","Lift off the four fillets complete, spreading the two sides apart with two toothpicks, so they will not touch.","Dip in milk, then in flour, and then in beaten eggs and fresh bread crumbs, the lower side only.","Dip the top side in milk and flour.","Season well with salt and pepper, and place in a pan with butter, and two ounces of butter on top of the fish.","Bake in the oven, basting continually until done.","Then put the sole on a platter, remove the toothpicks and fill the space with two ounces of butter that has been mixed with salt, pepper, a little chopped parsley, one spoonful of meat extract, and the juice of one lemon.","Place the platter in the oven just long enough to melt the butter.","Garnish with parsley in branches and lemons cut in half.","The whole sole may be fried in swimming lard instead of baking, if desired. This way is easier, but is not the correct one."],"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:w56:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e7397e700dbfb238477973d2787d4417728979539bfec75121c69a2accc61606","created_at":"2026-08-02T16:42:11Z","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/sole-colbert"}