Drain it, dish it, and coat it with Diplomate sauce.
Set upon it a row of six fine slices of black truffle; these should have been previously glazed with pale meat-glaze.
[862—SOLE BONNE FEMME]
Butter the bottom of the dish intended for the sole, and besprinkle it with two chopped shallots, one pinch of parsley, and one and one-half oz. of raw minced mushrooms. Lay the sole upon this garnish, moisten with one-quarter pint of white wine and as much fish [fumet], and poach gently, taking care to baste from time to time.
When the sole is poached, drain off the cooking-liquor into a vegetable-pan, and reduce it quickly to half; effect the leason with two tablespoonfuls of fish velouté, and finish the sauce with two oz. of butter. Coat the sole with this sauce and set it to glaze in a fierce oven or at a salamander.
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][863—SOLE PARISIENNE]
Poach the sole in white wine, the cooking-liquor of mushrooms, and some butter. Drain it thoroughly, dish it, and coat it with white wine sauce combined with the reduced cooking-liquor of the sole. Garnish with a row of six slices of truffle and six fine roundels of cooked mushrooms kept very white, and finish with four medium-sized trussed crayfish.
[864—SOLE NANTUA]
Poach the sole in one-sixth pint of fish [fumet] and a few tablespoonfuls of the cooking-liquor of mushrooms.
Drain and dish the sole, surround it with twelve shelled crayfishes’ tails, and coat it with Nantua sauce.