[820—SOLE MORNAY DES PROVENÇAUX]
This sole, which used to be served at the famous restaurant of the “Frères Provençaux,” 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 mentioned: Soles au Chablis, Soles au Sauterne, Sole au Samos, Sole au Château
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 [à l’anglaise], and roll the separated fillets back a little, so that they may be quite free from the bones.