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Sole au Gratin
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
277Calories
9 gProtein
63 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories277 kcal
Protein9.3 g
Carbohydrates63 g
Fiber9.2 g
Sugars17 g
Total Fat2 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol8.1 mg
Sodium1141 mg
Potassium536 mg
Calcium41 mg
Iron2 mg
Magnesium64 mg
Phosphorus177 mg
Zinc6 mg
Copper3.9 mg
Manganese0.9 mg
Vitamin D3.4 mcg
Vitamin C1.3 mg
Vitamin A7.7 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.7 mg
Folate93 mcg
Choline357 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 64. The excerpt below is the record exactly as published.
Sole au Gratin. Partly separate the fillets from the bones on the upper side of the fish. Season with pepper, salt and a little butter. Place the sole on a well-buttered gratin dish, on the bottom of which a pinch of parsley has been sprinkled, together with one or two tablespoonfuls of Duxelle sauce; not too thick. Place six cooked mushrooms on the sole and surround it with one or two raw mushrooms cut into thin slices. Add two tablespoonfuls of white wine; cover the sole with Duxelle sauce, one tablespoonful of Parmesan cheese, sprinkle with fine raspings followed my melted butter, and set to gratin. When ready, sprinkle a few drops of lemon juice and a pinch of chopped parsley
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