Fry; drain on a piece of linen; remove the bones, and fill the resulting space with butter à la Maître
d’Hôtel.
Serve the sole on a very hot dish.
[283]
][823—SOLE A LA DAUMONT]
Bone the sole; i.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 rearrange the fillets in such wise as to give a natural and untouched 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.
Drain and dish the sole, and cover it with Nantua sauce. Place around it four mushrooms stewed in butter and garnished with crayfish tails in Nantua sauce; four small, round quenelles of whiting forcemeat with cream, decked with truffles; and four slices of milt treated [à l’anglaise] and fried at the last moment.
[824—SOLE DORÉE]
As I explained under “Fish à la Meunière” (No. [778]), “Sole Dorée” is a sole fried in clarified butter, dished dry, and garnished with slices of carefully peeled lemon.
[825—SOLE DUGLÉRÉ[!-- TN: original reads "DUGLÉRE"; named for Adolphe Dugléré --]
All fish treated after this recipe, with the exception of soles, should be divided up.