Cook in the oven, basting frequently the while, and glaze at the last minute. Besprinkle with a few drops of lemon juice, and when about to serve drop a pinch of chopped parsley upon each fillet.
Or, poach the fillets with chopped shallots, and increase the moistening. As soon as the fillets are ready, drain off their cooking-liquor into a vegetable-pan; reduce it speedily to one-third, and add a few drops of meat-glaze, a little lemon juice, one-half oz. of butter, and one pinch of chopped parsley.
Coat the fillets, and set to glaze quickly.
N.B.—Sole à la Bercy may be prepared after either of the two methods.
[875—FILETS DE SOLES DEJAZET]
Treat the fillets of sole [à l’anglaise] and grill them as explained under No. [830].
Dish them, cover them thinly with half-melted tarragon butter, and deck each fillet with five or six parboiled, tarragon leaves.
[876—FILETS DE SOLES GRAND DUC]
Fold the fillets of soles over, and poach them in fish [fumet] and the cooking-liquor of mushrooms. Arrange them in an oval on a dish, with their tails pointing inwards; place a fine slice of truffle in the middle of each fillet, and between each of the latter three shelled crayfishes’ tails.
Coat with Mornay sauce, and set to glaze quickly.