Take the fillets of three soles, fold them, and lay them crown-shaped in a buttered, flat stewpan, moistening with half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season with half a pinch each of salt and pepper, and cook on a moderate fire for six minutes. Arrange the fillets on a dish, and put it on the side of the stove; reduce the gravy to half, adding one cooked lobster claw, one truffle, and three mushrooms, all cut julienne-shaped. Add half a pint of Allemande sauce (No. 114); stir it well, and pour it over the soles before serving, inserting a piece of truffle and a mushroom button on each fillet, also in every one stick a picked shrimp, with its head erect, if at hand, and then serve.

24. Sole, With Fine Herbs

Proceed as for sole Joinville (No. 23), but replace the truffles and lobster claw by two tablespoonfuls of cooked fine herbs (No. 113), half a pinch of chopped parsley, and the same of chervil and chives. Garnish with six heart-shaped croutons (No. 116), and serve.

116. Croutons For Soups

Cut some dice-shaped pieces of bread, and fry them in a pan with clarified butter; when a rich golden color, drain.