Poach the sole in one-sixth pint of fish [fumet], one-sixth pint of white wine, and one-half oz. of butter.
[285]
]Drain as soon as poached, and surround with potato-balls the size of walnuts, cooked in salted water, and kept whole. Cover the sole with white-wine sauce, and lay a thread of shrimp sauce over the garnish.
[833—SOLE AU GRATIN]
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 one-third pint of Chambertin wine.