{"id":7952,"slug":"sole-with-wine-french-recipe","title":"SOLE WITH WINE (FRENCH RECIPE)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a sole or fillets of any delicate fish","white pepper","salt","a little shalot","claret or white wine","the yolks of three eggs","the juice of a lemon","two ounces of butter","chopped parsley","mushrooms (optional)"],"ingredients_norm":["sole or fillets of any delicate fish","white pepper","salt","little shalot","claret or white wine","egg yolk","juice of lemon","butter","parsley","mushroom"],"steps":["Lay on a fireproof dish, sprinkle with white pepper, salt and a little shalot, cover with claret or white wine, and let it cook in the oven till done.","Draw off the liquor in a saucepan and let it boil up.","Have ready the yolks of three eggs, well stirred (not beaten), the juice of a lemon, and two ounces of butter. Put all together in a bowl.","Little by little add the hot sauce, stirring all the time.","Pour it over the fish, and sprinkle with chopped parsley.","Serve very hot. A few mushrooms are a palatable addition to this dish."],"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/12350","source_ref":"pg:12350:w111:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"253aaf185fb3826a86d68b402711d5559d18cfeedb15a83e1b2b1ec45206af26","created_at":"2026-08-02T17:06:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-with-wine-french-recipe"}