{"id":6017,"slug":"sole-heloise","title":"Sole Héloise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["à large sole","salt","pepper","one-half glass of white wine","three ounces of butter","a little pepper","chopped parsley","chervil","tarragon","chives","juice of two lemons"],"ingredients_norm":["sole","salt","pepper","white wine","butter","little pepper","parsley","chervil","tarragon","chive","juice of lemon"],"steps":["Remove the skin from both sides of à large sole.","Place on a buttered pan, season with salt and pepper, add one-half glass of white wine, cover with a piece of buttered manila paper, and bake in the oven for about twenty minutes.","Remove the sole to a platter, and put in the pan three ounces of butter, a little pepper, chopped parsley, chervil, tarragon, and chives.","When hot add the juice of two lemons, season well, and pour over the sole."],"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:w112:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"87f16880f0a94358484ebcac4b511a0c57ac5f6292febf75d2add405fb061f71","created_at":"2026-08-02T16:48:19Z","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-heloise"}