(Recipe #68, pages 140 – 141)
One side of sole is gray, the other white. Scale the latter and skin the former from the tail toward the head. Cut off the head, the tip of the tail, and the fins, remove the viscera, wash the fish several times with cold water, and let them rest for an hour in salt water.
Then cook them in boiling salted water with onions and whole spices; they will be done in a few minutes. When serving decorate the edge of the platter with parsley and lemon slices. Serve with steaming potatoes and either a crayfish sauce or a butter sauce with mustard.
Translated by David Green.