856—Sole Normande

Poach the sole on a buttered dish with one-sixth pint of fish fumet, and the same quantity of the cooking-liquor of mushrooms. Drain and dish the sole, and surround it with mussels, poached oysters (cleared of their beards), shrimps’ tails, and small cooked mushrooms. Put the sole in the oven for a few minutes, tilt the dish in order to get rid of all liquid, and coat the sole and the garnish with Normande sauce. Make a little garland of pale meat-glaze on the sauce, and finish the garnish with the following articles:—Six fine slices of truffle set in a row upon the sole; six small crusts in the shape of lozenges, fried in clarified butter and arranged round the truffles; four gudgeons treated No. 174, Anglaise (for Egg-and-bread-crumbing) and fried at the last moment; and four medium-sized trussed crayfish cooked in court-bouillon.

Set the gudgeons and the crayfish round the dish.