852—Sole Arlésienne

Poach the sole in a little fish fumet. Dish it, reduce the fumet, and add thereto the following garnish:—Cook a little chopped onion in butter, add two medium-sized, peeled, emptied, and concassed tomatoes, a bit of garlic, and some concassed parsley. Cook with lid on, add the reduced fumet and twelve pieces of vegetable-marrow, turned to the shape of olives and cooked in butter.

Cover the sole with this garnish and set a little heap of fried onion at each end of the dish.