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Filet of Sole, Normande

Lift up filets from a fresh three-and-a-half-pound flounder, skin, then cut each in three even, slanting pieces. Arrange on lightly buttered sautoir with a half ounce butter, the juice of quarter of a sound lemon, a level teaspoon salt, half gill each white wine and mushroom liquor and a branch parsley. Cover fish with a lightly buttered paper, cook on range for five minutes, then set in oven for ten minutes. Remove, lift up filets with skimmer, dress on a hot dish and keep warm. Add twelve freshly opened, good-sized oysters and their liquor to pan, with twelve heads canned mushrooms, and gently boil on range for five minutes, then with a skimmer lift up oysters and mushrooms and place one of each on top of each filet. Prepare a fish quenelles, sprinkle over filets and keep hot. Mix in a small saucepan one tablespoon melted butter with two tablespoons flour, then strain fish gravy through a double cheesecloth into this pan, sharply whisk on fire till it comes to a boil, and let gently boil for five minutes. Dilute an egg yolk with a half gill cream, saltspoon cayenne, and add to sauce. Sharply mix while heating for one minute, shift pan to corner of range, briskly mix in little by little a half ounce fresh butter, pour sauce over fish and serve.