A guide to modern cookery

cooking-liquor of the sole, and glaze quickly. 842—SOLE A LA MEUNIÈRE Proceed for this dish as directed under “Fish à la Meunière” (No. 778). 843—SOLE MEUNIÈRE AUX CONCOMBRES, otherwise DORIA Prepare a sole à la Meunière. Garnish it at both ends with little heaps of cucumber, turned and cooked in butter with a little salt and a pinch of sugar. 844—SOLE MEUNIÈRE AUX AUBERGINES Prepare a sole à la Meunière in the usual way. Surround it with a fine border of egg-plant rundles one-third inch thick, seasoned, dredged, and fried in clarified butter, just in time to be arranged round the sole when it is ready. The question of time is important, for if the fried rundles be allowed to wait at all they very quickly lose their crispness. 845—SOLE MEUNIÈRE AUX CÈPES Prepare the sole à la Meunière in the usual way and surround it with a border of sliced _cèpes_ frizzled in butter just before dishing up. 846—SOLE MEUNIÈRE AUX MORILLES Surround the sole with very fresh morels cooked in salted water and then tossed in butter just before dishing up. Sprinkle a pinch of chopped parsley over the morels. 847—SOLE MEUNIÈRE AUX RAISINS The sole being ready, encircle it with fresh skinned Muscadel grapes prepared in advance. 848—SOLE MEUNIÈRE A L’ORANGE When the sole is cooked and dished, lay thereon a row of orange slices, peeled to the pulp and thoroughly pipped, or some sections of oranges, likewise peeled to the pulp and carefully pipped. This done, cover the sole and the garnish with lightly-browned butter and serve instantly. 849—SOLE LUTÈCE Line the bottom of the dish intended for the sole with a coating of shredded spinach tossed in lightly-browned butter. Place the sole, prepared à la Meunière, upon this spinach; lay a few rundles of onion and slices of artichoke-bottom tossed in butter upon the fish; and on either side of the sole lay a border of potato-slices, freshly cooked in salted water and well browned in butter. At the last moment cover the whole with lightly-browned butter. 850—SOLE MURAT Toss in butter, separately (1) one