Prepare a sole à la Meunière in the usual way. Surround it with a fine border of egg-plant rundles one-third inch thick, seasoned, dredged, and fried in clarified butter, just in time to be arranged round the sole when it is ready. The question of time is important, for if the fried rundles be allowed to wait at all they very quickly lose their crispness.
[845—SOLE MEUNIÈRE AUX CÈPES]
Prepare the sole à la Meunière in the usual way and surround it with a border of sliced [cèpes] frizzled in butter just before dishing up.
[846—SOLE MEUNIÈRE AUX MORILLES]
Surround the sole with very fresh morels cooked in salted water and then tossed in butter just before dishing up. Sprinkle a pinch of chopped parsley over the morels.
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][847—SOLE MEUNIÈRE AUX RAISINS]
The sole being ready, encircle it with fresh skinned Muscadel grapes prepared in advance.
[848—SOLE MEUNIÈRE A L’ORANGE]
When the sole is cooked and dished, lay thereon a row of orange slices, peeled to the pulp and thoroughly pipped, or some sections of oranges, likewise peeled to the pulp and carefully pipped. This done, cover the sole and the garnish with lightly-browned butter and serve instantly.