Line the bottom of the dish intended for the sole with a coating of shredded spinach tossed in lightly-browned butter. Place the sole, prepared à la Meunière, upon this spinach; lay a few rundles of onion and slices of artichoke-bottom tossed in butter upon the fish; and on either side of the sole lay a border of potato-slices, freshly cooked in salted water and well browned in butter.
At the last moment cover the whole with lightly-browned butter.
[850—SOLE MURAT]
Toss in butter, separately (1) one medium-sized potato cut into dice; (2) two small raw artichoke-bottoms, likewise cut into dice. Prepare the sole à la Meunière, dish it, and surround it with the tossed potato and artichoke-bottom, mixed when cooked. Lay on the sole five slices of tomato, one-half inch thick, seasoned, dredged, and tossed in very hot oil; sprinkle a few drops of pale melted meat-glaze, a little lemon-juice, and a pinch of [concassed] parsley over the sole, and cover the whole with slightly-browned butter. Serve instantly.
[851—SOLE A LA PROVENÇALE]
Poach the sole in one-sixth pint of fish [fumet], two tablespoonfuls of oil and a piece, the size of a pea, of garlic, well crushed. Drain and dish the sole. Coat it with Provençale sauce combined with the reduced cooking-liquor, and sprinkle a little [concassed] parsley over it.
Surround the sole with four little tomatoes and four medium-sized mushrooms stuffed with duxelles flavoured with a mite of garlic; these latter should be put in the oven just in time for them to be ready at the dishing up of the fish.
[289]
][852—SOLE ARLÉSIENNE[!-- TN: acute invisible --]
Poach the sole in a little fish [fumet]. Dish it, reduce the [fumet], and add thereto the following garnish:—Cook a little chopped onion in butter, add two medium-sized, peeled, emptied, and [concassed] tomatoes, a bit of garlic, and some [concassed] parsley. Cook with lid on, add the reduced [fumet] and twelve pieces of vegetable-marrow, turned to the shape of olives and cooked in butter.
Cover the sole with this garnish and set a little heap of fried onion at each end of the dish.