A guide to modern cookery

Coat the sole with white wine sauce, plentifully buttered, and take care that none of the sauce touches the garnish. Set to glaze quickly, sprinkle the garnish with a pinch of chopped parsley when taking the sole from the oven, and serve immediately. 840—SOLE CUBAT Poach the sole in one-fifth pint of the cooking-liquor of mushrooms and one-half oz. of butter cut into small pieces. Coat the bottom of the dish intended for the sole with a purée of mushrooms, place the drained sole on this purée, lay six fine slices of truffle along the fish, coat with Mornay sauce, sprinkle with cheese, and glaze quickly. 841—SOLE AUX HUITRES Open and poach six oysters. Poach the sole in the liquor of the oysters, drain it, dish it, and surround it with the oysters (cleared of their beards). Coat with a white wine sauce combined with the reduced cooking-liquor of the sole, and glaze quickly. 842—SOLE A LA MEUNIERE Proceed for this dish as directed under ‘‘ Fish a la Meuniére’”’ (No. 778). 843—SOLE MEUNIERE AUX CONCOMBRES, otherwise DORIA Prepare a sole 4 la Meuniére. Garnish it at both ends with little heaps of cucumber, turned and cooked in butter with a little salt and a pinch of sugar. 844—SOLE MEUNIERE AUX AUBERGINES Prepare a sole a la Meuniére in the usual way. Surround it with a fine border of egg-plant rundles one-third inch thick, seasoned, dredged, and fried in clarified butter, just in time to be arranged round the sole when it is ready. The question of time is important, for if the fried rundles be allowed to wait at all they very quickly lose their crispness. 845—SOLE MEUNIERE AUX CEPES Prepare the sole 4 la Meuniére in the usual way and surround it with a border of sliced cépes frizzled in butter just before dishing up. 846—SOLE MEUNIERE AUX MORILLES Surround the sole with very fresh morels cooked in salted water and then tossed in butter just before dishing up. Sprinkle a pinch of chopped parsley over the morels. 847—SOLE MEUNIERE AUX RAISINS The sole being ready, encircle it with fresh skinned Muscadel grapes prepared in advance. 848—SOLE MEUNIERE A L’ORANGE When the sole is cooked and dished, lay thereon a row of orange slices, peeled to the pulp and thoroughly pipped, or some sections of oranges, likewise peeled to the pulp and carefully pipped. This done, cover the sole and the garnish with lightly-browned butter and serve instantly. 849—SOLE LUTECE Line the bottom of the dish intended for the sole with a coating of shredded spinach tossed in lightly-browned butter. Place the sole, prepared a la Meuniére, upon this spinach; lay a few rundles of onion and slices of artichoke-bottom tossed in butter upon the fish; and on either side of the sole lay a border of potato-slices, freshly cooked in salted water and well browned in butter. At the last moment cover the whole with lightly-browned butter. 850—SOLE MURAT Toss in butter, separately (1) one medium-sized potato cut into dice; (2) two small raw artichoke-bottoms, likewise cut into dice. Prepare the sole a la Meuniére, dish it, and surround it with the tossed potato and artichoke-bottom, mixed when cooked. Lay on the sole five slices of tomato, one-half inch thick, seasoned, dredged, and tossed in very hot oil; sprinkle a few drops of pale melted meat-glaze, a little lemon-juice, and a pinch of concassed parsley over the sole, and cover the whole with slightly-browned butter. Serve instantly. 851—SOLE A LA PROVENCALE Poach the sole in one-sixth pint of fish fumet, two tablespoonfuls of oil and a piece, the size of a pea, of garlic, well crushed. Drain and dish the sole. Coat it with Provengale sauce combined with the reduced cooking-liquor, and sprinkle a little concassed parsley over it.