Sole Mornay
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
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 63. The excerpt below is the record exactly as published.
Sole Mornay. Lay the sole on a buttered dish; sprinkle a little fish fumet over it, and add half an ounce of butter divided into small pieces. Poach gently. Coat the bottom of the dish with Mornay sauce; drain the fish, lay it on the prepared dish; cover it with the same sauce; sprinkle with grated Gruyere
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