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Soles and Fillets of Soles: Piccadilly

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By Louis Saulnier

Published 1914

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Poached with onions, shallots, chopped tarragon, and fish stock, sent in dining room with a sauceboat of cooking liquor and finished in front of customer, by the waiter, the fillets of the sole are removed and coated with the reduced stock mixed with butter, burnt brandy and whisky and Worcestershire sauce.

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