Chapter XIV · Fish · No. 819
819—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 Gruyère and Parmesan, and glaze at a Salamander.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 819, p. 282. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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