1908 Sole Mornay ‘des Provençaux’

Preparation info
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By Auguste Escoffier

Published 1903

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This dish used to be served at the famous restaurant of the ‘Frères Provençaux’ and was prepared in the following manner:

Proceed as for Sole Mornay but coat the sole with Sauce Vin Blanc instead of Sauce Mornay, sprinkle well with grated cheese and gratina