Filet of Sole Marguery
y originating this dish, an obscure restaurant keeper of Paris achieved a place among the immortals of cookery. The high relief of piquant sauce which sole requires, M. Marguery supplied in a flavoring with little mussels in it. So delightfully did it enhance the dish that a distinguished company of bon vivants who happened into the humble Marguery restaurant one night pronounced it a triumph.
The next day M. Marguery awoke to find himself and his sole famous. He soon was on the road to wealth and the dingy little eating shop grew into the magnificent establishment with which visitors to Paris are familiar.
The genius who presides over the range at the Congress is shown at his best in the reproduction of this exquisite culinary treat. The crisp tenderness of the browned sole and the piquant flavor of the sauce is the tribute of an artist to the immortal name of Marguery.
served together should match."
—Yuan Mei, the Savarin of China