Soles a la Trouville

Suppress the heads and skin from two well cleaned soles; split them down on the dark side in order to remove the large bone; season the fish, and fill in the empty space with a fish farce (No. 90) with cooked fine herbs (No. 387), mixed with a salpicon of blanched oysters. Range the soles on a baking dish or sheet, moisten them with a court bouillon with white wine (No. 39); season, and let the liquid reach boiling point, then finish cooking the soles in a moderate oven. After they are done, strain their stock and reduce it to a half-glaze; incorporate into it slowly some reduced veloute (No. 415), also a few spoonfuls of oyster broth. Dress the soles on a dish, cover them over with the sauce, and surround the sides with small quenelles (No. 90) made with red butter (No. 580), and the ends with a cluster of fried oysters. Send a surplus of the sauce to the table in a sauce-boat.