Cut the fins off a fine fresh sole and make an incision down the back
close to the bone, in which put some forcemeat of fish (No. 124), well
seasoned with chopped eschalots and parsley, then butter a sauté-pan
very lightly and put a teaspoonful of chopped eschalots into it with two
glasses of white wine, lay the sole into it and season with a little
pepper and salt, then cover it with some bechamel sauce (No. 7), and put
it into a moderate oven for about twenty minutes or half an hour, (but
try whether it is done with a skewer,) brown it lightly with the
salamander, then take up the sole, dish it without a napkin, and make
the sauce as follows: put six spoonfuls of white sauce (No. 7) in the
sauté-pan with six ditto of milk, let it boil four minutes, keeping it
stirred, then add one dozen oysters blanched, one dozen quenelles of
whiting (No. 124), one dozen mushrooms, half a teaspoonful of essence of
anchovies, and four tablespoonfuls of cream, with a little cayenne
pepper and sugar; pour the sauce over and round the fish, pass the
salamander again over it and garnish round with fried bread cut in small
triangles. The sauce may be passed though a tammie before the garniture
is added if required. Fried smelts are frequently served as garniture
around it.