828—Sole à la Fermière

Put the sole, seasoned, on a buttered dish with a few aromatics. Add one-third pint of excellent red wine, and poach gently with lid on.

Dish up; strain the cooking-liquor, and reduce it to half; thicken it with a lump of No. 151, Manied Butter butter the size of a hazel-nut, and finish the sauce with one oz. of butter.

Encircle the sole with a border of mushrooms sliced raw and tossed in butter. Pour the prepared sauce over the sole, and set to glaze quickly.