ABSTRACT
First and foremost in the glorious repertory comes sole la normande, which, under another name, is the special distinction and pride of the Restaurant Mar-guery. Take your sole, from the waters of Dieppe would you have the best, and place it, with endearing, lover-like caress, in a pretty earthenware dish, with butter for only companion. Seize the sole when it is yet but half-cooked; stretch it out gently in another dish, to which oysters and mussels must follow in hot, precipitate flight. In prosaic practical language, it is thus composed: we stuff our sole with forcemeat of oysters and truffles, we season with salt and carrot and lemon, we steep it in white wine, not sweet, or the sole is dishonoured, we cook it in the oven, and we serve the happy fish on a rich ragout of the oysters and truffles.
