A guide to modern cookery

glaze quickly. 821—SOLE AU CHAMPAGNE Poach the sole in a buttered dish with one-half pint of champagne. Dish it; reduce its cooking-liquor to half; add thereto one-sixth pint of velouté, and complete with one and one-half oz. of best butter. Cover the sole with this sauce; glaze, and garnish each side of the dish with a little heap of a _julienne_ of filleted sole, seasoned, dredged, and tossed in clarified butter at the last moment in order to have it very crisp. N.B.—By substituting a good white wine for the champagne, a variety of dishes may be made, among which may be mentioned: Soles au Chablis, Soles au Sauterne, Sole au Samos, Sole au Château Yquem, &c., &c. 822—SOLE COLBERT On the upper side of the fish separate the fillets from the spine, and break the latter in several places. Dip the sole in milk; roll it in flour; treat it _à l’anglaise_, and roll the separated fillets back a little, so that they may be quite free from the bones. Fry; drain on a piece of linen; remove the bones, and fill the resulting space with butter à la Maître d’Hôtel. Serve the sole on a very hot dish. 823—SOLE A LA DAUMONT Bone the sole; _i.e._, sever the spine near the tail and the head; remove it, and leave those portions of the fillets which lie on the remaining extremities of it intact. Garnish the inside with whiting forcemeat finished with crayfish butter, and rearrange the fillets in such wise as to give a natural and untouched appearance to the fish. Poach it on a buttered dish with one-sixth pint of white wine, the same quantity of the cooking-liquor of mushrooms, and one oz. of butter cut into small lumps. Drain and dish the sole, and cover it with Nantua sauce. Place around it four mushrooms stewed in butter and garnished with crayfish tails in Nantua sauce; four small, round quenelles of whiting forcemeat with cream, decked with truffles; and four slices of milt treated _à l’anglaise_ and fried at the last moment. 824—SOLE DORÉE As I explained