Fillet two soles and dress them as above, cut each fillet in halves,
then have sixteen pieces of cucumber the same size as the fillets, but
thinner, dress them in turban alternately with the fillets upon a thin
border of fresh butter, sauce over the fillets only with a sauce
mayonnaise (No. 1364) in which you have added a little whipped cream,
and dress a good salad cut rather fine in the centre. The remains of
turbot or John Dorée, may be cut into fillets and served in either of
the above methods.
Fillets of soles may also be served in aspic, or miroton à la cardinale,
as directed for lobster (Nos. 1047 and 1046).