A guide to modern cookery

a small onion into fine slices. Put these vegetables into and cut a small onion into fine slices. Put these vegetables into one-seventh pint of white wine, and one-third pint of fish _fumet_. Cook and, in the process, reduce the moistening by half, and pour this preparation into a deep dish. Partly separate the fillets from the bones on the upper side of the sole, slip a piece of butter, the size of a walnut, under each fillet, and put the fish into a deep dish containing the preparation. Poach and baste frequently the while. As soon as it is poached, dish the sole, also the vegetables used in cooking, and keep the whole hot. Reduce the cooking-liquor to one-eighth pint, add a few drops of lemon juice, and finish it away from the fire with one and one-half oz. of butter. Coat the sole and the garnish with this sauce. 855—SOLE RICHELIEU Prepare the sole exactly as directed under “Sole à la Colbert” (No. 822). When it is fried, remove the bones and dish it. Garnish the inside with butter à la maître-d’hôtel, and lay thereon a row of sliced truffles. 856—SOLE NORMANDE Poach the sole on a buttered dish with one-sixth pint of fish _fumet_, and the same quantity of the cooking-liquor of mushrooms. Drain and dish the sole, and surround it with mussels, poached oysters (cleared of their beards), shrimps’ tails, and small cooked mushrooms. Put the sole in the oven for a few minutes, tilt the dish in order to get rid of all liquid, and coat the sole and the garnish with Normande sauce. Make a little garland of pale meat-glaze on the sauce, and finish the garnish with the following articles:—Six fine slices of truffle set in a row upon the sole; six small crusts in the shape of lozenges, fried in clarified butter and arranged round the truffles; four gudgeons treated _à l’anglaise_ and fried at the last moment; and four medium-sized trussed crayfish cooked in _court-bouillon_. Set the gudgeons and the crayfish round the dish. 857—SOLE MARGUERY Poach the sole in white