1430 | Fillets of Sole à la Marguerite.
—Prepare the fillets of two fine fresh soles the same as in No. 1421, place them on a dish, season with a teaspoonful of salt, and half a teaspoonful of white pepper; turn, fold under about one inch of each fillet, place them in a buttered sautoire, pour over half a glassful of white wine, and half a glassful of mushroom liquor, cover with a buttered paper, and lay aside till further action.
Place in a saucepan one tablespoonful of very good butter, with two tablespoonfuls of flour, mix well together while cooking on the range for five minutes, without browning, then add a gill of hot white broth, (No. 99) sharply stirring while adding it, let slowly cook on the corner of the range for twelve minutes; season with half a teaspoonful of salt and just the third of a saltspoonful of cayenne pepper. Crack the yolk of one egg in a bowl, squeeze in the juice of half a sound lemon, then gradually add a ladleful of sauce to the egg, continually stirring meanwhile; now pour it into the saucepan, briskly stirring while adding it, but under no circumstances allow it to boil again. Have eighteen small sound fresh mussels, wash them well in two different waters, drain, place then in a small saucepan, tightly cover with the lid, place on a moderate range. Cook for five minutes, or until they are completely opened; remove them from the fire, lay the pan on a table, then with a skimmer, take the mussels out, pick out the mussels, lay them on a dish, suppressing the shells. Strain the liquor of the mussels into the sauce on the range, mix thoroughly together.
Place the fillets in the oven to bake for five minutes. Remove them from the oven, dress on a hot serving dish, giving them a crown shape, one overlapping another; pour the gravy of the fillets also into the saucepan on the corner of the range, thoroughly mix together again, then add a tablespoonful of very good fresh butter, pour in half a cup of sweet cream, mix well again. Place in another saucepan twelve fine fresh picked shrimps and the prepared mussels; strain then the sauce through a fine sieve over mussels and shrimps, gently shuffle the pan, so as to mix all well together, and then pour it over the fillets of sole: decorate the dish with six heart-shaped croûtons (No. 133), and immediately send to the table.