886—Filets de Soles Mirabeau

Poach the fillets, left in their natural state, in fish fumet.

Dish them and coat with white wine and Genevoise sauces, alternating the two, white and brown. Lay a thin strip of anchovy fillet between each of the fillets of sole; deck those of the latter coated with white sauce with a slice of truffle, and those coated with brown sauce with a star of No. 273, Blanchings tarragon leaves.