Coat the fillets with some delicate fish forcemeat; put four slices of truffle on the forcemeat of each of the fillets; fold the latter, and poach them in one-sixth pint of the cooking-liquor of mushrooms, and a piece of butter the size of a walnut, cut into small pieces.
Arrange the fillets in an oval on a dish, and coat them with white-wine sauce combined with one tablespoonful of freshly-cooked and uncooled asparagus-heads, and one tablespoonful of truffle in dice per every one-half pint of the sauce.
[900—FILETS DE SOLES VÉNITIENNE[!-- TN: acute invisible --]
Fold the fillets, and poach them in fish [fumet].
Arrange them in a circle on a dish, alternating them with thin crusts, in the shape of hearts, fried in butter. Coat with [302] ]Venetian sauce combined with the reduced cooking-liquor of the fillets.
[901—FILETS DE SOLES VERDI]
Prepare a garnish of macaroni cut into dice; cohere this with cream and grated Gruyère and Parmesan, and add three oz. of lobster meat and one and one-half oz. of truffles in dice per every one-half lb. of the macaroni.
Poach the fillets of sole in fish [fumet], keeping the fillets in their natural state. Lay the macaroni very evenly on the dish; set the poached fillets of sole upon it; coat with Mornay sauce, and set to glaze quickly.
[902—FILETS DE SOLES VICTORIA]
Fold the fillets, and poach them in fish [fumet].