A guide to modern cookery

syrup and covers the sole with a translucent and glossy coat. N.B.—By substituting for the mushroom cooking-liquor a good white or red wine, to which a little melted pale meat-glaze has been added, the following series of dishes may be prepared, viz.:—+Sole sur le plat au Chambertin+. +Sole sur le plat au vin rouge+. +Sole sur le plat au Champagne+. +Sole sur le plat au Chablis+, &c., &c. 838—SOLE RÉGENCE Poach the sole in a little white wine and two-thirds oz. of butter cut into small pieces. Drain the sole, dish it, and surround it with six quenelles of whiting forcemeat finished with crayfish butter, moulded by means of a small spoon; four poached oysters (cleared of their beards); four small cooked and very white mushrooms; four small truffles, turned to the shape of olives; and four small poached slices of milt. Cover the sole and the garnish with a Normande sauce finished with a little truffle essence. 839—SOLE PORTUGAISE Poach the sole in white wine and the cooking-liquor of fish. Drain, dish, and surround with a garnish consisting of two medium-sized tomatoes, peeled, pressed, minced, cooked in butter, and combined with minced and cooked mushrooms, and a large pinch of chopped chives. Coat the sole with white wine sauce, plentifully buttered, and take care that none of the sauce touches the garnish. Set to glaze quickly, sprinkle the garnish with a pinch of chopped parsley when taking the sole from the oven, and serve immediately. 840—SOLE CUBAT Poach the sole in one-fifth pint of the cooking-liquor of mushrooms and one-half oz. of butter cut into small pieces. Coat the bottom of the dish intended for the sole with a purée of mushrooms, place the drained sole on this purée, lay six fine slices of truffle along the fish, coat with Mornay sauce, sprinkle with cheese, and glaze quickly. 841—SOLE AUX HUÎTRES Open and poach six oysters. Poach the sole in the liquor of the oysters, drain it, dish it, and surround it with the oysters (cleared of their beards). Coat with a white wine sauce combined with the reduced