865—Filets de Soles Américaine

Arrange the folded fillets in a deep, buttered dish, and poach them in fish fumet.

Drain, and dish them in the form of an oval, letting them overlap one another with their tail-ends hidden. Garnish the centre of the dish with slices of lobster prepared à l’américaine (No. 939, Homard à l’Américaine), and coat the whole with the lobster’s sauce.