Sole Mornay

Lay the sole on a buttered dish; sprinkle a little fish fumet over it, and add half an ounce of butter divided into small pieces. Poach gently. Coat the bottom of the dish with Mornay sauce; drain the fish, lay it on the prepared dish; cover it with the same sauce; sprinkle with grated Gruyére and Parmesan and put in a very hot oven and gratin.

Sole Provençaux

Poach the sole in fish fumet and butter, in the same way as the preceding recipe; drain it, and place on a dish, cover with Chablis sauce, sprinkle liberally with grated cheese and gratin quickly.

Sole Colbert

On the upper side of the fish separate the fillets from the spine, and break the latter in several pieces. Dip the sole in milk, roll it in flour; treat it à l'Anglaise, and roll the separated fillets back a little, so that they may be quite free from bones.

Fry; drain on a piece of linen, remove the bones, and fill the resulting space with butter à la Maître d'Hôtel.

Serve the sole on a folded serviette very hot.

Sole à La Daumont

Bone the sole. Garnish the inside with whiting forcemeat finished with shrimp butter and re-arrange the fillets to give a natural and untouched appearance to the fish.

Poach on a buttered dish with one-sixth pint of white wine, the same quantity of the cooking-liquor of mushrooms and one ounce of butter divided into small lumps. Drain and dish the sole, and cover it with vin blanc sauce. Place around it four mushrooms stewed in butter and garnished with shrimps in Nantua sauce; six small round quenelles of whiting forcemeat with cream, decked with truffles.

Sole Duglèrè

Put the sole in a buttered dish with one and a half ounces of chopped onion, half a pound of peeled tomatoes (pips must be removed), a little roughly chopped parsley, a pinch of salt, a little pepper, and six tablespoonfuls of white wine.

Set to poach gently and dish the sole. Reduce the cooking liquor; thicken it with two tablespoonfuls of Bechamel sauce; complete with one ounce of butter and a few drops of lemon juice, and cover the fish with this sauce.

Sole Grillèe

Season the sole; sprinkle on some oil, and grill the fish gently. Serve it, garnished with slices of lemon, on a very hot dish.

Sole Grille A L'Amèricaine

This sole may be either grilled or poached, almost dry, in butter and lemon juice. It may also be prepared in fillets. Serve it on a very hot dish and surround it at the last moment with twelve oysters poached in a little boiling Harvey sauce.

Cover the sole immediately with very hot fried breadcrumbs and a pinch of chopped parsley.

Sole Fermière

Place the sole on a buttered dish with a few herbs. Add a gill of good red wine and poach gently with the lid on. Dish up; strain the cooking liquor, and reduce it to half; thicken it with two tablespoonfuls of white sauce and finish the sauce with one ounce of butter.

Surround the sole with a border of mushrooms sliced raw and tossed in butter. Pour the prepared sauce over the sole and set to glaze quickly.