A guide to modern cookery

medium-sized potato cut into dice; (2) two small raw artichoke-bottoms, likewise cut into dice. Prepare the sole à la Meunière, dish it, and surround it with the tossed potato and artichoke-bottom, mixed when cooked. Lay on the sole five slices of tomato, one-half inch thick, seasoned, dredged, and tossed in very hot oil; sprinkle a few drops of pale melted meat-glaze, a little lemon-juice, and a pinch of _concassed_ parsley over the sole, and cover the whole with slightly-browned butter. Serve instantly. 851—SOLE A LA PROVENÇALE Poach the sole in one-sixth pint of fish _fumet_, two tablespoonfuls of oil and a piece, the size of a pea, of garlic, well crushed. Drain and dish the sole. Coat it with Provençale sauce combined with the reduced cooking-liquor, and sprinkle a little _concassed_ parsley over it. Surround the sole with four little tomatoes and four medium-sized mushrooms stuffed with duxelles flavoured with a mite of garlic; these latter should be put in the oven just in time for them to be ready at the dishing up of the fish. 852—SOLE ARLÉSIENNE Poach the sole in a little fish _fumet_. Dish it, reduce the _fumet_, and add thereto the following garnish:—Cook a little chopped onion in butter, add two medium-sized, peeled, emptied, and _concassed_ tomatoes, a bit of garlic, and some _concassed_ parsley. Cook with lid on, add the reduced _fumet_ and twelve pieces of vegetable-marrow, turned to the shape of olives and cooked in butter. Cover the sole with this garnish and set a little heap of fried onion at each end of the dish. 853—SOLE A LA ROYALE Poach the sole in a few tablespoonfuls of fish _fumet_ and two-thirds oz. of butter cut into small lumps. Dish the sole and set upon it four small cooked mushrooms, four small quenelles of fish forcemeat, four crayfishes’ tails, and four slices of truffle. Surround the sole with potato-balls, raised by means of the round spoon-cutter and cooked _à l’anglaise_, and coat the sole and garnish with Normande sauce. 854—SOLE A LA RUSSE Prepare twelve grooved and very thin roundels of carrots, cut