Have an excellent fish fumet (No. 11), short and very white. Trim the sole; put it into a special, deep earthenware dish, the bottom of which should be buttered; pour the fumet over it and poach gently. Now send it to the table with a plate containing separate heaps of one finely-chopped onion, a little powdered thyme, and three finely-crushed biscottes. In the dining-room the waiter places the dish on a chafer, and, taking off the sole, he raises the fillets therefrom, and places them between two hot plates. He then adds to the cooking-liquor of the sole the chopped onion, which he leaves to cook for a few moments, the powdered thyme and a sufficient quantity of the biscotte raspings to allow of thickening the whole. At the last minute he adds six raw oysters and one oz. of butter divided into small pieces✪ Sole Alice. As soon as the oysters are stiff, he returns the fillets of sole to the dish, besprinkles them copiously with the sauce, and then serves them very hot. N.B.—In order to promote the poaching of the soles, more particularly when they are large, the fillets on the upper side of the fish should be slightly separated from the bones. By this means the heat is able to reach the inside of the fish very quickly, and the operation is accelerated. 282 GUIDE TO MODERN COOKERY The sole is always laid on the dish with its opened side undermost—that is to say, on its back. 819—SOLE MORNAY Lay the sole on a buttered dish; sprinkle a little fish fumet over it, and add one-half oz. of butter divided into small pieces. Poach gently. Coat the bottom of the dish on which the sole is to be served with Mornay sauce; drain the fish, lay it on the prepared dish; cover it with the same sauce; sprinkle with grated Gruyére✪ Sole Mornay and Parmesan, and glaze at a Saiamander. 820—SOLE MORNAY DES PROVENCAUX This sole, which used to be served at the famous restaurant of the ‘‘ Fréres Provencaux,’’ was prepared, and always may be prepared, as follows :— Poach the sole in fish fumet and butter, as directed in the preceding recipe; drain it, and place it on a dish; cover it with white-wine sauce; sprinkle liberally with grated cheese✪ Sole Mornay des Provencaux, and glaze quickly. 821—SOLE AU CHAMPAGNE Poach the sole in a buttered dish with one-half pint of champagne. Dish it; reduce its cooking-liquor to half; add thereto one-sixth pint of velouté, and complete with one and one-half oz. of best butter. Cover the sole with this sauce; glaze, and garnish each side of the dish with a little heap of a julienne of filleted sole✪ Sole au Champagne, seasoned, dredged, and tossed in clarified butter at the last moment in order to have it very crisp. N.B.—By substituting a good white wine for the champagne, a variety of dishes may be made, among which may be men- tioned: Soles au Chablis, Soles au Sauterne, Sole au Samos, Sole au Chateau Yquem, &c., &c. 822—SOLE COLBERT On the upper side of the fish separate the fillets from the spine, and break the latter in several places. Dip the sole in milk; roll it in flour; treat it a l’anglaise, and roll the separated fillets back a little, so that they may be quite free from the bones. Fry; drain on a piece of linen; remove the bones, and fill the resulting space with butter✪ Sole Colbert 4 la Maitre d’H6tel. Serve the sole on a very hot dish. FISH 283 823—SOLE A LA DAUMONT Bone the sole; 7.e., sever the spine near the tail and the head; remove it, and leave those portions of the fillets which lie on the remaining extremities of it intact. Garnish the inside with whiting forcemeat finished with crayfish butter, and re- arrange the fillets in such wise as to give a natural and un- touched appearance to the fish. Poach it on a buttered dish with one-sixth pint of white wine, the same quantity of the cooking-liquor of mushrooms, and one oz. of butter✪ Sole A La Daumont cut into small lumps.

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Have an excellent fish fumet (No. 11), short and very white. Trim the sole; put it into a special, deep earthenware dish, the bottom of which should be buttered; pour the fumet over it and poach gently. Now send it to the table with a plate containing separate heaps of one finely-chopped onion, a little powdered thyme, and three finely-crushed biscottes. In the dining-room the waiter places the dish on a chafer, and, taking off the sole, he raises the fillets therefrom, and places them between two hot plates. He then adds to the cooking-liquor of the sole the chopped onion, which he leaves to cook for a few moments, the powdered thyme and a sufficient quantity of the biscotte raspings to allow of thickening the whole. At the last minute he adds six raw oysters and one oz. of butter divided into small pieces. As soon as the oysters are stiff, he returns the fillets of sole to the dish, besprinkles them copiously with the sauce, and then serves them very hot. N.B.—In order to promote the poaching of the soles, more particularly when they are large, the fillets on the upper side of the fish should be slightly separated from the bones. By this means the heat is able to reach the inside of the fish very quickly, and the operation is accelerated. 282 GUIDE TO MODERN COOKERY The sole is always laid on the dish with its opened side undermost—that is to say, on its back. 819—SOLE MORNAY Lay the sole on a buttered dish; sprinkle a little fish fumet over it, and add one-half oz. of butter divided into small pieces. Poach gently. Coat the bottom of the dish on which the sole is to be served with Mornay sauce; drain the fish, lay it on the prepared dish; cover it with the same sauce; sprinkle with grated Gruyére and Parmesan, and glaze at a Saiamander. 820—SOLE MORNAY DES PROVENCAUX This sole, which used to be served at the famous restaurant of the ‘‘ Fréres Provencaux,’’ was prepared, and always may be prepared, as follows :— Poach the sole in fish fumet and butter, as directed in the preceding recipe; drain it, and place it on a dish; cover it with white-wine sauce; sprinkle liberally with grated cheese, and glaze quickly. 821—SOLE AU CHAMPAGNE Poach the sole in a buttered dish with one-half pint of champagne. Dish it; reduce its cooking-liquor to half; add thereto one-sixth pint of velouté, and complete with one and one-half oz. of best butter. Cover the sole with this sauce; glaze, and garnish each side of the dish with a little heap of a julienne of filleted sole, seasoned, dredged, and tossed in clarified butter at the last moment in order to have it very crisp. N.B.—By substituting a good white wine for the champagne, a variety of dishes may be made, among which may be men- tioned: Soles au Chablis, Soles au Sauterne, Sole au Samos, Sole au Chateau Yquem, &c., &c. 822—SOLE COLBERT On the upper side of the fish separate the fillets from the spine, and break the latter in several places. Dip the sole in milk; roll it in flour; treat it a l’anglaise, and roll the separated fillets back a little, so that they may be quite free from the bones. Fry; drain on a piece of linen; remove the bones, and fill the resulting space with butter 4 la Maitre d’H6tel. Serve the sole on a very hot dish. FISH 283 823—SOLE A LA DAUMONT Bone the sole; 7.e., sever the spine near the tail and the head; remove it, and leave those portions of the fillets which lie on the remaining extremities of it intact. Garnish the inside with whiting forcemeat finished with crayfish butter, and re- arrange the fillets in such wise as to give a natural and un- touched appearance to the fish. Poach it on a buttered dish with one-sixth pint of white wine, the same quantity of the cooking-liquor of mushrooms, and one oz. of butter cut into small lumps.

A guide to modern cookery