Soles a la Marguery—Fillets

Raise the fillets from two clean, skinned soles; fold in two, pare nicely and season, range them on a buttered baking dish and bestrew the surface with shallots and mushroom peelings: moisten to cover with a white wine court bouillon (No. 39) and allow the liquid to come to a boil, then finish cooking the fillets in a slow oven. Drain them off singly, and dress on a dish; garnish one side with shrimp tails, and the other with blanched oysters, from which the hard parts have been removed, or mussels. Keep the whole very warm. Strain the broth the soles were cooked in, reduce it to a half-glaze, thicken with a mere spoonful of Normande sauce (No. 509) and finish with a piece of fresh lobster butter (No. 580); pour this over the fillets and garnishings, then glaze the sauce with a gas salamander (Fig. 123); two minutes will suffice for this. When the fish is ready to be served, brush the surface with thin lines of red butter (No. 580).