904—Filets de Soles Walewska

Poach the fillets in fish fumet, keeping them in their natural state.

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.