Chapter XIV · Fish · No. 831
831—Sole Florentine
Poach the sole in a fish fumet and butter. Spread a layer of shredded spinach, stewed in butter, on the bottom of a dish; place the sole thereon; cover it with Mornay sauce; sprinkle with a little grated cheese, and set to glaze quickly in the oven or at a salamander.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 831, p. 284. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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