Tourte of Fillets of Soles a la Financiere

Make a band tart the same as explained in No. 173; remove and detach it from the baking sheet, dress on a dish and keep warm. Cook five or six well-pared sole fillets in butter, having them seasoned and cut into escalops, laying them in a sautoir with sliced truffles, a few dozen poached oysters and small fish quenelles (No. 90) molded with a small coffeespoon (No. 155), then poached; add some good lean veloute sauce (No. 416), reduced with the broth from the truffles, mushrooms and oysters. Dress this garnishing in a dome in the empty tart, ornament the surface with two sole fillets decorated with truffles, two large cooked crawfish, their tails shelled, and four large quenelles, each one having a truffle lozenge placed on the center. Between the quenelles and the fillets lay a mushroom head, turned (No. 118) and cooked very white; on top place a small round scooped-out quenelle, and on this a round peeled truffle; glaze this truffle and the fillets of sole, cover the mushrooms with a little veloute sauce and serve more of it as a separate sauce.