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Provençal recipe

Sole with white wine au gratin

Recipe no. 110 Reboul, 1909 Fish

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Recipe no. 110 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 59.

Preparation

  1. Cross-reference to methodProceed as for whiting with white wine au gratin.

Reboul's text

Proceed as for whiting with white wine au gratin.

Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 110, page 59. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.