Poach the fillets, left in their natural state, in fish [fumet].
Dish them and coat with white wine and Genevoise
sauces, alternating the two, white and brown. Lay a thin strip of anchovy fillet between each of the fillets of sole; deck those of the latter coated with white sauce with a slice of truffle, and those coated with brown sauce with a star of [blanched] tarragon leaves.
[887—FILETS DE SOLES MIRAMAR]
Divide each of the fillets into slices; season them and cook them in butter. Cut fifteen roundels (one-third inch thick) of egg-plant; season, dredge, and toss them in butter, taking care to keep them very crisp.
Take a timbale of suitable size, and line its sides with a layer (three-quarters inch thick) of pilaff rice.
[299]
]Put the roundels of egg-plant and the sliced fillets of sole (mixed and tossed together for a moment) in the middle of the dish.
Just before serving, sprinkle with one oz. of lightly-browned butter.
[888—FILETS DE SOLES AUX HUÎTRES]
Open and poach twelve oysters. Poach the fillets of sole, folded, in the oyster liquor strained through linen, and a piece of butter as large as a walnut.