Sole Provengaux
From Soyer's standard cookery, 1912
Serves 1
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 Provengaux. Poach the sole in fish fumet and butter, in the same way as the preceding recipe; drain it, and place on a dish, cover with Chablis sauce, sprinkle liberally with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.