827—Sole Grillée, aux Huîtres à l’Américaine

This sole may be either grilled or poached, almost dry, in butter and lemon juice. With the procedure remaining the same, it may also be prepared in fillets. Whatever be the mode of procedure, serve it on a very hot dish, and surround it at the last moment with six oysters poached in a little boiling Worcestershire sauce.

Cover the sole immediately with very hot fried bread-crumbs, and add thereto a pinch of chopped parsley.