Sole, Normandy Style

Lay a thick-skinned sole in the bottom of a stewpan, having previously buttered
the latter, and put in with it about a dozen mussels that have been blanched in boiling
water, eighteen or twenty oysters, a chopped onion, a bunch of thyme and parsley, some
trimmings of truffles, and a few pieces of butter. Pour in one teacupful each of
chablis and broth, season with salt and pepper, place the lid on the stewpan and let
the contents simmer until nearly done. Put into a stewpan some trimmings of veal
and bacon with some chopped vegetables, pour in one-half pint of broth, mix in a
lump of butter that has been worked with a small quantity of flour and boil the sauce
for twenty minutes. When three-fourths done put the sole in a dish that will stand
the heat of an oven, mix its cooking liquor with the sauce and strain them both in a
clean stewpan; then add the beaten yolks of two eggs and stir it by the side of the
fire until done and thick. Pour the sauce over the sole, put the mussels, oysters and
some sauted mushrooms on the top, and garnish round the sides with heart-shaped
croutons of fried bread. Cover the dish with a sheet of buttered paper, and finish
cooking the contents in the oven. When cooked serve the fish in the same dish
placed on a large flat dish covered by a folded napkin.