THIS DISH, like so many others of haute cuisine, is made of a combination of important basic recipes. The timing of these various elements makes the préparation a little complicated in this instance, as all the préparations, as nearly as possible, must be made simultaneously. And it is most important that all the elements be kept hot until it is time to assemble them. Though this is not a dish for beginners, anyone will find it interesting to study how this type of classic présentation is achieved.
To serve four:




4 small whole sole, or 2 pounds sole fillets
COURT-BOUILLON
12 mushroom caps, cooked
12 small shrimp, cooked
4 teaspoons diced truffle
DUCHESSE POTATOES
'/2 cup reduced court-bouillon (above), or CONCENTRATED FISH STOCK
1/8 cup dry vermouth
1/2 cup cream
1 small onion, very finely minced
SAUCE MOUSSELINE
Salt and pepper

PREPARE 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.
Cook the mushrooms and shrimp, and dice the truffles.

Prepare the DUCHESSE POTATOES, and keep them warm. (The purée, to make a perfect présentation, should be piped around the edge of the platter and browned in the oven just before the fish is ready to be transferred to the platter. However, it may be more convenient for the housewife to present the potatoes baked in a separate dish of their own. )

Poach the sole in the court-bouillon . At the same time, in a small separate saucepan, heat the mushrooms, shrimp, and truffles in a few spoonfuls of the same court-bouillon. When the fish is done, arrange it, first trimmed and well drained, on a warm platter. Drain the mushrooms, shrimp, and truffles, reserving the liquid, and garnish the fish with them. Keep the platter warm, and meanwhile have ready the ingrédients for the sauce that follows.

Strain the court-bouillon, and reduce it rapidly over high heat. (Or, you may use instead, if you have it on hand, some CONCENTRATED FISH STOCK.) Combine the specified quantifies of this reduced stock and of the dry vermouth and cream, and add the very finely minced onion and the reserved liquid in which the garnishes were heated. Season lightly with salt and pepper.

Simmer this sauce over a brisk flame until it is reduced to about two-thirds its original quantity; it will begin to thicken and form small bubbles when it is ready.

Meanwhile, make the SAUCE MOUSSELINE and, if it must wait, keep it warm over warm water. These two parts of the final sauce should be ready at about the same time, however. Combine the stock-vermouth-and-cream mixture and the -mousseline, whipping well with a whisk, and reheat them together, still whipping and taking care not to let the sauce approach the boil.

Pour it over the sole as soon as it is heated through, and serve immediately.





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La Cuisine Chantraine