Prepare the sole and shallow poach in a well buttered dish with
When cooked, place on a suitable dish, reduce the cooking liquid by half and add a little milled pepper and a few drops of lemon juice. Lightly thicken with a little Beurre Manié and finish with
Coat the sole with the sauce and glaze quickly. Place at each end of the dish a bouquet of thin strips of fillets of sole, seasoned and floured, then fried in clarified butter at the last moment so that they are served whilst still crisp.