Dish, and surround them with three [langoustines]’ tails cut into two lengthwise, and stewed in butter (with lid on) with six fine slices of raw truffle.
Coat with a delicate Mornay sauce, and set to glaze quickly.
N.B.—The Mornay sauce may, according to circumstances, be combined with one and one-half oz. of [langoustine] butter per pint.
[303]
][905—FILETS DE SOLES WILHELMINE]
Prepare some potato shells as directed under “Filets de soles Olga” (No. [894]). Garnish them with a tablespoonful of cucumber with cream; put a fillet of sole into each garnished shell, a fine Zeeland oyster on each fillet, and cover with Mornay sauce.
Set to glaze quickly, and dish on a napkin.
Various Preparations of Soles and Fillets of Sole.
[906—MOUSSELINES DE SOLES]
The directions given under “Mousselines de Saumon” (No. [797]) apply in all circumstances to [Mousselines] of Sole. I shall therefore refrain from repeating the recipe, since, the quantities remaining the same, all that is needed is the substitution of the meat of sole for that of salmon. Thus, I shall only state here, by way of reminding the reader, that these excellent preparations admit of all the fish sauces and garnishes, and that they may also be accompanied by all purées of fresh vegetables.