A guide to modern cookery

_gratin_ to form in pursuance of the directions given under complete Gratin (No. 269). When taking the sole from the oven, sprinkle a few drops of lemon juice and a pinch of chopped parsley upon it, and serve at once. 834—SOLE AU CHAMBERTIN Season the sole and poach it on a buttered dish with one-third pint of Chambertin wine. As soon as it is poached, drain it, dish it, and keep it hot. Reduce the cooking-liquor to half, add thereto a little freshly-ground pepper and two or three drops of lemon-juice, thicken with a lump of _manied_ butter the size of a walnut, and finish the sauce with one and one-half oz. of butter. Cover the sole with the sauce, set to glaze quickly, and garnish both sides of the dish with a little heap of _julienne_ of filleted sole, seasoned, dredged, and tossed in clarified butter at the last moment so that it may be very crisp. 835—Remarks concerning “SOLES AUX GRANDS VINS” Taking recipe No. 834 as a model, and putting into requisition all the good wines of Burgundy and Bordeaux, the following varieties are obtained, viz.:—Soles au Volnay, au Pommard, au Romanée, au Clos-Vougeot, or soles au Saint-Estèphe, au Château-Larose, au Saint-Émilion, &c., &c. 836—SOLE MONTGOLFIER Poach the sole in one-sixth pint of white wine and as much of the cooking-liquor of mushrooms. Drain, dish, and cover it with a white wine sauce combined with the reduced cooking-liquor of the sole and one tablespoonful of a fine _julienne_ of spiny lobster’s tail, mushrooms, and very black truffles. Surround the sole with a border of little _palmettes_ made from puff-paste and cooked without colouration. 837—SOLE SUR LE PLAT Partly separate the fillets from the bones on the upper side of the fish, and slip a piece of butter the size of a walnut under each. Lay the sole on a liberally buttered dish, moisten with one-fifth pint of the cooking-liquor of fish, and add a few drops of lemon-juice. Cook in the oven, basting often the while, until the cooking-liquor has by reduction acquired the consistence of a