[859—SOLE AU VIN BLANC]
Partly separate the fillets from the bones on the upper side of the sole, and slip a piece of butter, as large as a walnut, under each fillet. Lay the sole in a dish, the bottom of which [291] ]should be buttered and garnished with a small onion, chopped. Moisten with one-quarter pint of ordinary white wine, as much fish [fumet], and a few tablespoonfuls of the cooking-liquor of mushrooms. Poach gently with lid on.
Drain and dish the sole, and coat it with a white wine sauce, prepared in accordance with one of the methods given in the chapter on Sauces (No. [111]). Glaze quickly, or serve without glazing.
N.B.—“Sole au Vin Blanc” may be prepared after the above recipe, but ordinary white wine may be replaced by one of the Rhine wines or Moselle, by some Johannisberg, or by a good white Burgundy or Bordeaux wine, such as Chablis-Moutonne, Savigny, Montrachet, Barsac, Sauternes, and even Château-Yquem or Château-Latour.
In any of these cases the name of the wine may be mentioned, and on the menu may be written Sole au Barsac, Sole au Château-Yquem, &c.
[860—SOLE DIEPPOISE]
Poach the sole with one-sixth pint of fish [fumet] and a few tablespoonfuls of the cooking-liquor of mussels.
Drain and dish the sole, surround it with poached mussels (shelled and cleared of their beards) and shrimps’ tails, and coat the fish and the garnish with a white wine sauce combined with the reduced cooking-liquor.
[861—SOLE DIPLOMATE]
Poach the sole in very clear fish [fumet].