Sole à la Meunière

Le Repertoire de la Cuisine, the indispensable manual for those working in a classical French kitchen, lists nearly 350 ways of preparing sole. Some sound less appealing than others. Sole Archiduc, for example, has the sole poached in Madeira, whisky, port and fish stock. The cooking liquor is reduced, and butter, cream and a brunoise of truffles and vegetables are added, and the fish is coated with this sauce. Not all dishes, however, are so rich and complicated. Sole Bordelaise has the so