836—Sole Montgolfier

Poach the sole in one-sixth pint of white wine and as much of the cooking-liquor of mushrooms. Drain, dish, and cover it with a white wine sauce combined with the reduced cooking-liquor of the sole and one tablespoonful of a fine julienne of spiny lobster’s tail, mushrooms, and very black truffles. Surround the sole with a border of little palmettes made from puff-paste and cooked without colouration.