821—Sole au Champagne

Poach the sole in a buttered dish with one-half pint of champagne. Dish it; reduce its cooking-liquor to half; add thereto one-sixth pint of velouté, and complete with one and one-half oz. of best butter.

Cover the sole with this sauce; glaze, and garnish each side of the dish with a little heap of a julienne of filleted sole, seasoned, dredged, and tossed in clarified butter at the last moment in order to have it very crisp.

N.B.—By substituting a good white wine for the champagne, a variety of dishes may be made, among which may be mentioned: Soles au Chablis, Soles au Sauterne, Sole au Samos, Sole au Château Yquem, &c., &c.