882—Filets de Soles Marie Stuart

Fold the fillets, and poach them in fish fumet. Arrange them in an oval on a dish; coat them with the sauce given under “Filets de soles à la New-burg” (No. 890, Filets de Soles New-burg), and place on each fillet a quenelle of fish forcemeat in the shape of a quoit and decked with a slice of truffle. These quenelles should, if possible, be poached just before dishing up, and well drained before being laid on the fillets of sole.