903—Filets de Soles Véronique

Raise the fillets of a fine sole; beat them slightly; fold and season them, and put them in a special earthenware, buttered dish.

With the bones, some of the trimmings of the fish, a little minced onion, some parsley stalks, a few drops of lemon juice, and white wine and water, prepare two spoonfuls of fumet.

This done, strain it over the fillets, and poach them gently.

Drain them carefully; reduce the fumet to the consistence of a syrup, and finish it with one and one-half oz. of butter. Arrange the fillets in an oval on the dish whereon they have been poached; cover them with the buttered fumet, and set to glaze quickly. When about to serve, set a pyramid of skinned and very cold muscadel grapes in the middle of the dish.

Put a cover on the dish, and serve immediately.