Stuffed Soles—Fillets

Spread on a raised-edged buttered baking sheet a layer of quenelle forcemeat (No. 90) to the thickness of half an inch, smoothing well the surface. Take twelve fillets of soles, not too large, pare and season them properly, poach these slightly in a sautoir with melted butter; drain and let get partially cold under a light weight; pare them once more and range them at short distances from each other on the layer of forcemeat, placing them on the poached side. Brush over with melted butter and finish cooking in a slack oven as well as the forcemeat. After removing the pan from the oven, cut the forcemeat all around the fillets with the tip of a small knife, lift one after the other up with a palette, forcemeat and all, and dress them in two rows on a long dish, one overlapping the other; garnish between the rows with poached oysters and the ends with a bunch of crawfish tails. Cover the bottom of the dish and the oysters with a normande sauce (No. 509) serving more in a separate sauce-boat.