THIS DISH is royally inspired and royally presented. To our minds, it represents a link between the past and the present in that it offers two sauces,

the classic lobster cream sauce and our own creation which we call SAUCE CRÉMAILLERE. It is not, of course, a simple préparation and the person making this dish should read the directions for COURT-BOUILLON and for cooking sole and the recipes for the MOUSSELINE and CRÉMAILLERE sauces before beginning. But it is a dish to inspire the connaisseur.

To serve four:





4 small whole sole, or 2 pounds sole fillets
COURT-BOUILLON
1 CUP LOBSTER BISQUE BASE
'/2 cup heavy cream
2 teaspoons brandy
Salt and pepper
SAUCE CRÉMAILLERE

PREPARE the COURT-BOUILLON, cutting the vegetables into small dice before sautéeing them, as prescribed in the recipe for SAUCE CRÉMAILLERE. Cool the court-bouillon.

Two double boilers are helpful to make the two sauces conveniently. In the top of one double boiler, over direct heat, combine the LOBSTER BISQUE BASE, or substituts, with the cream. Boil the mixture over a brisk flame until it begins to thicken again, stirring well and often with a whisk to prevent sticking. Toward the end of the cooking, add the brandy. Keep the sauce warm over warm water.

Poach the fish at the same time that you start the first sauce, or sooner. Do this in the court-bouillon, according to the directions.

As soon as possible, prepare the mousseline that is the base for the crémaillère sauce in the top of the second double boiler. Keep the sauce warm over warm water if it MUST wait.

Frozen or tinned lobster soup, undiluted, can substituts, if necessary, for lobster bisque base.

When the fish is done, remove it from its broth, drain and trim it well, and arrange it on a large hot serving platter; be sure to keep it wartn. Add to the mousseline the lemon juice and the diced vegetables drained from the broth as the recipe for crémaillère sauce indicates.