Sole a la Marguery
From The Stag Cook Book: Written for Men by Men, 1922
Can also be made with flounder.
Presented as published in 1922. 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
Nutrition per serving
718Calories
12 gProtein
9 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein12 g
Carbohydrates9.4 g
Fiber0.7 g
Sugars1.7 g
Total Fat53 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol161 mg
Sodium157 mg
Potassium393 mg
Calcium57 mg
Iron3.5 mg
Magnesium25 mg
Phosphorus181 mg
Zinc20 mg
Copper1.7 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C3.1 mg
Vitamin A404 mcg
Vitamin E2.8 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B127 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.3 mg
Folate26 mcg
Choline68 mg
Caffeine0 mg
Water356 g
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 32. The excerpt below is the record exactly as published.
SOLE A LA MARGUERY AND DUCK WITH ORANGES I have two favorite dishes: both being examples of the French cuisine at its highest. One is "Sole a la Marguery" (which can be made with flounder, also) and was originated by old Monsieur Marguery at his famous restaurant in Paris. It has a sauce which has a wine base and which contains shrimps and small oysters. Sole a la Marguery Lay your sole in a buttered platter, add about a glassful of white wine, season and poach : I. E. Let boil for about fifteen minutes and then take the juice out, mix with it a yolk of a raw egg, about two ounces of sweet butter. Beat slowly so as to get it thick, something like a hoUandaise; add a few shrimps, oysters, mussels, and a few heads of mushrooms
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