Prepare and shallow poach the sole in a buttered dish with
When cooked, drain and place the sole in a suitable dish; surround with shelled prawns and poached and bearded mussels. In a line along the centre of the fish place 4 poached oysters alternating with 4 nice turned mushrooms. Place the dish in the oven for a few minutes to express any surplus liquid and drain this away. Coat the sole and the garnish with Sauce Normande and decorate with a garland of pale meat glaze using a paper cornet.
Complete the dish by garnishing with 6 slices of truffle, 3 on each side of the central garnish and each alternating with a small diamond-shaped Croûton of bread fried in clarified butter. Around the side of the dish place 4 gudgeons prepared en Manchon and 4 medium-sized crayfish, trussed and cooked in Court-bouillon.