A guide to modern cookery

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 ARLESIENNE 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 twothirds 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 a 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 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 a la Colbert’ (No. 822). When it is fried, remove the bones and dish it. Garnish the inside with butter a la maitre-d’hétel, and lay thereon a row of sliced truffles. U 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 a 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 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 MARINIERE 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.