Arrange in an oval on a dish; garnish the centre with the poached oysters (cleared of their beards), and coat the fillets of sole and the oysters with Normande sauce combined with the reduced cooking-liquor of the fillets.
[889—FILETS DE SOLES NELSON]
Fold the fillets, and poach them in fish [fumet].
Arrange them in a circle on a dish; coat them with white-wine sauce, and glaze quickly.
Garnish the centre of the dish with a pyramid of potato-balls cooked in butter and of a light-brown colour. Surround the fillets with poached milt.
[890—FILETS DE SOLES NEW-BURG]
Prepare a lobster à la New-burg, in accordance with one of the recipes given (No. [948] and [949]). Cut the tail into as many slices as there are fillets of sole, and keep them hot.
Cut the remainder of the lobster meat into dice, and add these to the sauce. Fold the fillets of sole, and poach them in fish [fumet]. Arrange them in an oval on a dish; lay a slice of lobster upon each fillet, and coat with the lobster-sauce combined with the dice, prepared as directed above.
[891—FILETS DE SOLES ORIENTALE]
Prepare the fillets exactly as those à la New-burg, but season the sauce with curry.