As soon as it is poached, drain it, dish it, and keep it hot. Reduce the cooking-liquor to half, add thereto a little freshly-ground pepper and two or three drops of lemon-juice, thicken with a lump of [manied] 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-Estèphe, au Château-Larose, au Saint-Émilion, &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 [286] ]with a white wine sauce combined with the reduced cooking-liquor 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 puff-paste 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 one-fifth 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 cooking-liquor has by reduction acquired the consistence of a syrup and covers the sole with a translucent and glossy coat.