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Sole Mornay
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
1487Calories
105 gProtein
19 gCarbs
122 gFat
Full nutrition (34 nutrients)
Calories1487 kcal
Protein105 g
Carbohydrates19 g
Fiber0 g
Sugars0.1 g
Total Fat122 g
Saturated Fat63 g
Monounsaturated Fat26 g
Polyunsaturated Fat4.3 g
Omega-30.4 g
Cholesterol377 mg
Sodium2654 mg
Potassium439 mg
Calcium3251 mg
Iron0.9 mg
Magnesium129 mg
Phosphorus2235 mg
Zinc16 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A991 mcg
Vitamin E2.2 mg
Vitamin K5.5 mcg
Vitamin B60.3 mg
Vitamin B129.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.5 mg
Folate30 mcg
Choline67 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 163. 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 one-half oz. of butter divided into small pieces. Poach gently. Coat the bottom of the dish on which the sole is to be served with Mornay sauce; drain the fish, lay it on the prepared dish; cover it with the same sauce; sprinkle with grated Gruyére
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