Soles, Colbert Style

Skin and trim the soles and boil them. Blanch the hearts of four heads of
endive, put them in a saucepan with a lump of butter, and stir over the fire until hot
;
then pour over one pint of stock that has been thickened with the yolk of egg beaten
with a little cream, and add three or four poached eggs. Place the soles on a hot
dish, pour the sauce over them, and serve.