[853—SOLE A LA ROYALE]
Poach the sole in a few tablespoonfuls of fish [fumet] and two-thirds oz. of butter cut into small lumps. Dish the sole and set upon it four small cooked mushrooms, four small quenelles of fish forcemeat, four crayfishes’ tails, and four slices of truffle.
Surround the sole with potato-balls, raised by means of the round spoon-cutter and cooked [à l’anglaise], and coat the sole and garnish with Normande sauce.
[854—SOLE A LA RUSSE]
Prepare twelve grooved and very thin roundels of carrots, cut a small onion into fine slices. Put these vegetables into and cut a small onion into fine slices. Put these vegetables into one-seventh pint of white wine, and one-third pint of fish [fumet]. Cook and, in the process, reduce the moistening by half, and pour this preparation into a deep dish.
Partly separate the fillets from the bones on the upper side of the sole, slip a piece of butter, the size of a walnut, under each fillet, and put the fish into a deep dish containing the preparation. Poach and baste frequently the while.
As soon as it is poached, dish the sole, also the vegetables used in cooking, and keep the whole hot.
Reduce the cooking-liquor to one-eighth pint, add a few drops of lemon juice, and finish it away from the fire with one and one-half oz. of butter. Coat the sole and the garnish with this sauce.
[855—SOLE RICHELIEU]
Prepare the sole exactly as directed under “Sole à la Colbert” (No. [822]). When it is fried, remove the bones and dish it. Garnish the inside with butter à la maître-d’hôtel, and lay thereon a row of sliced truffles.