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 HUÎTRES]
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 MEUNIÈRE]
Proceed for this dish as directed under “Fish à la Meunière” (No. [778]).
[843—SOLE MEUNIÈRE AUX CONCOMBRES, otherwise DORIA]
Prepare a sole à la Meunière. Garnish it at both ends with little heaps of cucumber, turned and cooked in butter with a little salt and a pinch of sugar.