{"id":6029,"slug":"sole-dejazet","title":"Sole Déjazet","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a good sized sole","salt","pepper","milk","flour","beaten eggs","bread crumbs","melted butter","some butter","a dozen tarragon leaves","quartered lemons","parsley in branches"],"ingredients_norm":["sized sole","salt","pepper","milk","flour","egg","bread crumb","butter","tarragon leaf","lemon","parsley in branch"],"steps":["Remove the skin from a good sized sole, wash well, and dry in a napkin.","Season with salt and pepper, dip in milk, roll in flour, then in beaten eggs, and finally in bread crumbs.","Put in frying pan with melted butter and fry until done.","Place on a platter, and pour some butter, which has been browned in a pan, over the fish.","Lay a dozen tarragon leaves on top of the fish, garnish with quartered lemons and parsley in branches."],"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:w113:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"c7f568e7221be8dae5e5a4704ccba2a3e7e0e4c11d53982f62cdcdfe6221af74","created_at":"2026-08-02T16:48:19Z","updated_at":"2026-08-02T16:48:19Z","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-dejazet"}