825—Sole Dugléré

All fish treated after this recipe, with the exception of soles, should be divided up.

Put the sole in a buttered dish with one and one-half oz. of chopped onion, one-half lb. of peeled and concassed tomatoes, a little roughly-chopped parsley, a pinch of table salt, a very little pepper, and one-eighth pint of white wine. Set to poach gently, and then dish the sole.

Reduce the cooking-liquor; thicken it with two tablespoonfuls of fish velouté; complete with one oz. of butter and a few drops of lemon juice, and cover the fish with this sauce.