Lay a row of very black truffle slices along the middle of the fish.
FILLETS OF SOLE
Subject to the kind of dish required, fillets of sole are either kept in their natural state, they are stuffed and folded over, or they are simply folded over without being stuffed, each of which methods of preparation will be specially referred to in the recipes.
Whatever be the method adopted, always skin the fillets thoroughly; i.e., remove the thin membrane which lies beneath the skin, the tendency of which, during the cooking process, is to shrink and thereby disfigure the fillet.
This done, flatten out the fillets with the broad side of a wet knife, and trim them slightly if necessary. The poaching of fillets of sole must be effected without allowing the cooking-liquor to boil, the object being to prevent the pieces losing their shape. Fillets should also be kept very white.
In cases where the exact amount of the poaching-liquor is not given, allow one-quarter pint to every four fillets, i.e., to every sole.
[865—FILETS DE SOLES AMÉRICAINE[!-- TN: acute invisible --]
Arrange the folded fillets in a deep, buttered dish, and poach them in fish [fumet].
Drain, and dish them in the form of an oval, letting them overlap one another with their tail-ends hidden. Garnish the centre of the dish with slices of lobster prepared à l’américaine (No. [939]), and coat the whole with the lobster’s sauce.