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Sole Mornay des Provencaux
From A guide to modern cookery, 1909
Serves 1
This recipe is inspired by a famous restaurant.
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
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 DES PROVENCAUX This sole, which used to be served at the famous restaurant of the ‘‘ Fréres Provencaux,’’ was prepared, and always may be prepared, as follows :— Poach the sole in fish fumet and butter, as directed in the preceding recipe; drain it, and place it on a dish; cover it with white-wine sauce; sprinkle liberally with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.