Sole Alice (Sole Finished at the Table with Oysters)

Ingredients

• 1 sole
• fumet de poisson
• butter
• a little finely chopped onion
• a little pulverized thyme
• 3 rusks
• 6 raw oysters
• 30 grammes butter

Instructions

1. Have ready an excellent fumet de poisson, short and very white.
2. Trim the sole, put it in a buttered fireproof earthenware dish and poach it gently.
3. Send it to the dining room at the moment, with a plate holding separately a little finely chopped onion, a little pulverized thyme and 3 finely crushed rusks.
4. At the table, set the dish on a chafing stove, take out the sole, lift its fillets and keep them between two hot plates.
5. Add the chopped onion to the sole's cooking liquid and let it cook a few moments, then add the thyme and enough rusk crumb to bind the liquid.
6. At the last moment add 6 raw oysters and 30 grammes of butter in small pieces.
7. As soon as the oysters have stiffened, put the fillets back into the dish, coat them copiously with the sauce and serve at once, boiling hot.