Chapter XIV · Fish · No. 857
857—Sole Marguery
Poach the sole in white wine and fish fumet in the proportions already given.
Drain and dish the sole, and surround it with a border of mussels and shrimps’ tails. Coat the sole and the garnish with white wine sauce, well finished with butter, and set to glaze quickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 857, p. 290. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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