A guide to modern cookery

Partly separate the fillets from the bones on the upper side of the fish, and slip a lump of butter, the size of a walnut, under each. This done, place the sole on a well-buttered gratin dish, on the bottom of which a pinch of chopped shallots and parsley has been sprinkled, together with one or two tablespoonfuls of Gratin sauce. Lay four cooked mushrooms along the sole, and surround it with one oz. of raw mushrooms, cut into rather thin slices. Add two tablespoonfuls of white wine; cover the sole with Gratin sauce; sprinkle with fine raspings followed by melted butter, and set the gratin to form in pursuance of the directions given under complete Gratin (No. 269). When taking the sole from the oven, sprinkle a few drops of lemon juice and a pinch of chopped parsley upon it, and serve at once. 834—SOLE AU CHAMBERTIN Season the sole and poach it on a buttered dish with onethird pint of Chambertin wine. As soon as it is poached, drain it, dish it, and keep it hot. Reduce the cooking-liquor to half, add thereto a little freshlyground pepper and two or three drops of lemon-juice, thicken with a lump of manier butter the size of a walnut, and finish the sauce with one and one-half oz. of butter. Cover the sole with the sauce, set to glaze quickly, and garnish both sides of the dish with a little heap of julienne of filleted sole, seasoned, dredged, and tossed in clarified butter at the last moment so that it may be very crisp. 835—Remarks concerning ‘‘ SOLES AUX GRANDS VINS ” Taking recipe No. 834 as a model, and putting into requisition all the good wines of Burgundy and Bordeaux, the following varieties are obtained, viz.:—Soles au Volnay, au Pommard, au Romanée, au Clos-Vougeot, or soles au Saint- Estephe, au Chateau-Larose, au Saint-Emilion, &c., &c. 836—SOLE MONTGOLFIER Poach the sole in one-sixth pint of white wine and as much of the cooking-liquor of mushrooms. Drain, dish, and cover it with a white wine sauce combined with the reduced cookingliquor of the sole and one tablespoonful of a fine julienne of spiny lobster’s tail, mushrooms, and very black truffles. Surround the sole with a border of little palmettes made from puffpaste and cooked without colouration. 837—-SOLE SUR LE PLAT Partly separate the fillets from the bones on the upper side of the fish, and slip a piece of butter the size of a walnut under each. Lay the sole on a liberally buttered dish, moisten with onefifth pint of the cooking-liquor of fish, and add a few drops of lemon-juice. Cook in the oven, basting often the while, until the cookingliquor has by reduction acquired the consistence of a syrup and covers the sole with a translucent and glossy coat. N.B.—By substituting for the mushroom cooking-liquor a good white or red wine, to which a little melted pale meat-glaze has been added, the following series of dishes may be prepared, viz. :—Sole sur le plat au Chambertin. Sole sur le plat au vin rouge, Sole sur le plat au Champagne. Sole sur le plat au Chablis, &c., &c. 838—SOLE REGENCE Poach the sole in a little white wine and two-thirds oz. of butter cut into small pieces. Drain the sole, dish it, and surround it with six quenelles of whiting forcemeat finished with crayfish butter, moulded by means of a small spoon; four poached oysters (cleared of their beards); four small cooked and very white mushrooms; four small truffles, turned to the shape of olives; and four small poached slices of milt. Cover the sole and the garnish with a Normande sauce finished with a little truffle essence. 839—SOLE PORTUGAISE Poach the sole in white wine and the cooking-liquor of fish. Drain, dish, and surround with a garnish consisting of two medium-sized tomatoes, peeled, pressed, minced, cooked in butter, and combined with minced and cooked mushrooms, and a large pinch of chopped chives.