One French Roll
Clean, skin and trim two medium-sized soles, remove the fillets, fold in two, and place them in a buttered sauté-pan; season with pepper and salt, moisten with a gill of white wine, sprinkle with a finely chopped shalot, place a few bits of butter here and there, and cook it in the oven for about ten minutes.
Have ready a garniture of prepared oysters, mussels, button mushrooms, and croûtes or fleurons. Put the fillets on a dish, dress the garnish neatly, sauce over with Normande sauce in which the garniture has been cooked; garnish the sides with croûtes of bread made from rasped French dinner rolls (buttered slices browned in the oven), or with fleurons. Serve with the remaining sauce separately in a boat. (For sauce for this see page 98.) P.S.-If smelts are in season, this dish should be garnished with a few fried smelts, in addition to the other garniture.