Prepare quenelles (No. 2). Cut a large truffle (or use 2 small ones) into 6 pieces. Trim each piece to resemble a small black olive. Dice the trimmings and freeze ready to use in other recipes. Select 12 small mushroom caps. Poach with fillets in basic recipe. Put fillets on hot platter and place in oven to keep warm. Make sauce from pan liquids as in step 3. Add 6 raw oysters, the carved truffles, and 24 quenelles, and heat. Spoon this elegant sauce over the sole fillets. (Although you may substitute other fillets, I would not do so in this recipe.)
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