Pour this sauce into the dish containing the fillets and the vegetable garnish, and serve immediately.
[897—FILETS DE SOLES EN PILAW A LA LEVANTINE]
Cut the fillets into collops, and toss these in butter. Prepare some pilaff rice after the usual recipe (No. [2255]), and add thereto one oz. of capsicum cut into dice.
Also toss in butter one and one-half oz. of egg-plant, cut into dice and seasoned, and put these with the fillets of sole. Mould the rice into a border round the dish; put the fillets and the egg-plant in the middle, and coat the two with curry sauce without letting the latter touch the rice.
N.B.—In the case of pilaff rice with fillets of sole, the rice should border the dish, and the fillets of sole, tossed in butter, should be laid in the middle and coated with brown butter.
[898—FILETS DE SOLES POMPADOUR]
Treat the fillets with butter and bread-crumbs, and grill them. Garnish them all round with a thread of very firm Béarnaise
tomatée. Dish and surround them with a border of Château potatoes (No. [2208]).
Lay a fine slice of truffle, moistened with melted meat-glaze, on each fillet.