Chapter XIV · Fish · No. 820
820—Sole Mornay des Provençaux
This sole, which used to be served at the famous restaurant of the “Frères Provençaux,” 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, and glaze quickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 820, p. 282. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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