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Fillet of Sole a la Margary
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Sauce: Butter size of an egg, heaping spoon of flour, 1/2 pint cream, 1/2 pint milk, 1/4 cup oyster juice, tablespoon of cheese, 3 tablespoons of sherry wine, and a dash of red pepper.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 12. The excerpt below is the record exactly as published.
Fillet of Sole a la Margary. Butter a platter thickly, lay fish fillet on it, on each piece of fish put a few oyster scallops and shrimps, cover with sauce, sprinkle with cheese
Cook this with the app: pantry check, scaling, and the assistant.