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Turban of Sole, Champeau

Lift up filets from a very fresh three-and-a-half-pound flounder. Skin and cut each filet in slanting halves. Twist up each piece in cork-screw form, place in a frying pan with half ounce butter, a gill white wine, a branch parsley, juice of quarter of a lemon and half teaspoon salt. Cover with lightly buttered paper and set in oven for twenty minutes. Remove, lift up filet and dress on a dish. Remove parsley from pan and reduce gravy to about the quantity of a tablespoon, place in a bowl, add one egg yolk, sharply mix with a whisk, then add, drop by drop, one ounce hot melted butter, sharply mixing while adding it.

Prepare half the quantity of Bordelaise sauce, pour over half the fish only and pour the other sauce over other half of fish. Sprinkle a little finely chopped parsley over and serve.