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Lemon Juice (Chop the bones of the soles)

Chop the bones of the soles and cook in stock or water to make the stock for sauce. The oysters, mussels, and mushrooms should be cooked in this stock and strained out.

Dissolve an ounce of butter in a stewpan; add an ounce of flour, stir long enough to cook the flour, moisten with about a pint of white stock and liquor of the soles. Allow this to boil for ten minutes, skim well, and finish with a liaison of two yolks of eggs. Stir in bit by bit one ounce of butter and a few drops of lemon juice. Pass through a fine strainer or tammy-cloth and use as directed above.

Sauce Mousseline (Douce). (Sweet Mousseline Sauce.) Ingredients.