A guide to modern cookery

wine and fish _fumet_ in the proportions already given. Drain and dish the sole, and surround it with a border of mussels and shrimps’ tails. Coat the sole and the garnish with white wine sauce, well finished with butter, and set to glaze quickly. 858—SOLE MARINIÈRE Liberally butter a dish, sprinkle a coffeespoonful of chopped shallots on the bottom, lay the sole thereon, and poach the latter with one-sixth pint of white wine and the same quantity of the very clear cooking-liquor of mussels. Drain and dish the sole, surround it with mussels (cleared of their beards), and keep it hot. Reduce the cooking-liquor to half; thicken with a tablespoonful of velouté, and the yolks of two eggs, and finish it, away from the fire, with two and one-half oz. of butter and a pinch of chopped parsley. Tilt the dish so as to rid it of the liquid accumulated on the bottom, coat the sole and the garnish with the prepared sauce, and glaze quickly. 859—SOLE AU VIN BLANC Partly separate the fillets from the bones on the upper side of the sole, and slip a piece of butter, as large as a walnut, under each fillet. Lay the sole in a dish, the bottom of which should be buttered and garnished with a small onion, chopped. Moisten with one-quarter pint of ordinary white wine, as much fish _fumet_, and a few tablespoonfuls of the cooking-liquor of mushrooms. Poach gently with lid on. Drain and dish the sole, and coat it with a white wine sauce, prepared in accordance with one of the methods given in the chapter on Sauces (No. 111). Glaze quickly, or serve without glazing. N.B.—“Sole au Vin Blanc” may be prepared after the above recipe, but ordinary white wine may be replaced by one of the Rhine wines or Moselle, by some Johannisberg, or by a good white Burgundy or Bordeaux wine, such as Chablis-Moutonne, Savigny, Montrachet, Barsac, Sauternes, and even Château-Yquem or Château-Latour. In any of these cases the name of the wine may be mentioned, and on the menu may be written +Sole