Reduce the cooking-liquor of the fillets to one-third; add thereto two tablespoonfuls of velouté; finish the sauce with one oz. of butter, and coat the fillets and the garnish.
[872—FILETS DE SOLES AUX CREVETTES]
Fold the fillets, and poach them in fish [fumet].
Dish them in an oval; garnish the middle with one oz. of shelled shrimps’ tails, kept very hot, and coat the fillets and the garnish with shrimp sauce.
[873—FILETS DE SOLES CHAUCHAT]
Poach the fillets of sole, folded, in butter and lemon juice.
Coat the bottom of a dish with Mornay sauce, and set the fillets of sole thereon in the form of an oval. Surround the fish with roundels of cooked potatoes turned to the shape of corks.
Cover the fillets and the garnish with Mornay sauce, and glaze quickly in a fierce oven or at the salamander.
[874—FILETS DE SOLES BERCY]
Butter the bottom of the dish intended for the soles, and sprinkle it with two finely-chopped shallots. Lay the fillets [295] ]lengthwise upon the dish, side by side; moisten with three tablespoonfuls of white wine and as much fish [fumet], and add one-half oz. of butter cut into small pieces.