880—Filets de Soles Lady Egmont

Fold the fillets, and poach them in a few tablespoonfuls of excellent fish fumet.

Also for every four fillets (i.e., per sole) finely mince one oz. of well-cleaned mushrooms, and cook them quickly in butter, lemon juice, a little salt, and pepper. This done, add the cooking-liquor to the fish fumet, and keep the cooked minced mushrooms hot.

Reduce the combined cooking-liquor and fish fumet to half; add thereto one oz. of butter and two tablespoonfuls of cream; and to the resulting sauce add the reserved minced mushrooms and two tablespoonfuls of freshly-cooked and well-drained asparagus-heads, uncooled.

Serve the fillets of sole on an earthenware dish, coat them with the above garnish, and set to glaze quickly in a fierce oven or at the salamander.