PARE the COURT-BOUILLON and let it cool. Include in it, if possible, the trimmings of the fish. Have the fish, ready to cook, in the refrigerator.

The cooking of the fish and of the two parts of the sauce are nearly simultaneous procédures. Poach the sole in the court-bouillon. Warm a few pieces of cooked lobster in butter or a little court-bouillon. When the fish is donc, arrange it, first trimmed and well-drained, on a platter, garnish it with the lobster, and keep it warm.

Meanwhile, start the two sauces: Combine the white wine, cream, LOBSTER BISQUE (*Frozen or tinned lobster soup, undiluted, can substituts, if necessary, for lobster bisque base), or a substituts, and CONCENTRATED FISH STOCK *
(*As in the recipe for SOLE NEW YORK HERALD TRIBUNE, if you do not have concentrated fish stock on hand, you may reduce a little of the court-bouillon after the fish has been cooked in it, and then add it to the first three ingrédients of this sauce. You may start simmering the lobster sauce before the reduced stock is ready if you wish.) in a heavy saucepan.

Simmer the mixture over a moderately high flame, stirring often to prevent sticking, until it is reduced to about two-thirds its original quantity; it will begin to thicken and form small bubbles when it is ready. Keep it warm over warm water.