Fillet and dress the soles as for Filet de soles à l’Italienne; then put
ten tablespoonfuls of white sauce (No. 7), and six of white broth in the
sauté-pan; then mix half a teaspoonful of chopped parsley, half do. of
chopped chervil, and half do. of chopped tarragon, with two ounces of
fresh butter, a little pepper and salt, and two teaspoonfuls of tarragon
vinegar; boil the sauce in the sauté-pan three minutes, keeping it
stirred, then add the butter thus prepared with it; stir it over the
fire another minute, and when ready to serve, pour it over the fillets.