Fillets of Soles, Joinville

Procure the fillets of three soles, fold and lay them in the shape of a crown, in
a well-buttered and flat stewpan, adding half a glassful of white wine and three
tablespoonfuls of mushroom liquor, seasoning with half a pinch of salt and pepper
and cook for six minutes over a moderate fire ; then arrange the fillets on a dish,
place at the side of the stove, reduce the gravy to one-half, adding one cooked
lobster claw, one truffle and three mushrooms, all of which have been cut julienneshaped,
add to this half a pint of Allemande sauce, stir it thoroughly and pour it
over the soles previous to serving, sticking a piece of trufifle and a mushroom button
into each fillet, also in each one stick a pickled shrimp with head erect, and serve.