Arrange them in an oval on a dish, and garnish the centre with three oz. of the meat from the tail of the spiny lobster, and one oz. of truffle in dice per every four fillets.
Coat the fillets and the garnish with Victoria sauce, and set to glaze quickly.
[903—FILETS DE SOLES VÉRONIQUE]
Raise the fillets of a fine sole; beat them slightly; fold and season them, and put them in a special earthenware, buttered dish.
With the bones, some of the trimmings of the fish, a little minced onion, some parsley stalks, a few drops of lemon juice, and white wine and water, prepare two spoonfuls of [fumet].
This done, strain it over the fillets, and poach them gently.
Drain them carefully; reduce the [fumet] to the consistence of a syrup, and finish it with one and one-half oz. of butter. Arrange the fillets in an oval on the dish whereon they have been poached; cover them with the buttered [fumet], and set to glaze quickly. When about to serve, set a pyramid of skinned and very cold muscadel grapes in the middle of the dish.
Put a cover on the dish, and serve immediately.
[904—FILETS DE SOLES WALEWSKA]
Poach the fillets in fish [fumet], keeping them in their natural state.