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Sole A La Provencale

Name: Sole A La Provencale
Yield: 1 servings
Ingredients: the sole; one-sixth pint of fish fumet; two tablespoonfuls of oil; a piece, the size of a pea, of garlic; a little concassed parsley; four little tomatoes; four medium-sized mushrooms

From A guide to modern cookery, 1909

Serves 1

Presented as published in 1909. 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

185Calories

18 gProtein

30 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories185 kcal

Protein18 g

Carbohydrates30 g

Fiber8.8 g

Sugars19 g

Total Fat2.8 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol11 mg

Sodium235 mg

Potassium2149 mg

Calcium81 mg

Iron2.9 mg

Magnesium84 mg

Phosphorus440 mg

Zinc2.4 mg

Copper1.2 mg

Manganese0.7 mg

Vitamin D1.3 mcg

Vitamin C74 mg

Vitamin A210 mcg

Vitamin E2.9 mg

Vitamin K39 mcg

Vitamin B60.7 mg

Vitamin B120.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)14 mg

Folate125 mcg

Choline103 mg

Caffeine0 mg

Water807 g

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 166. The excerpt below is the record exactly as published.

SOLE A LA PROVENCALE Poach the sole in one-sixth pint of fish fumet, two table- spoonfuls of oil and a piece, the size of a pea, of garlic, well crushed. Drain and dish the sole. Coat it with Provengale sauce combined with the reduced cooking-liquor, and sprinkle a little concassed parsley over it. Surround the sole with four little tomatoes and four medium-sized mushrooms

Cook this with the app: pantry check, scaling, and the assistant.