Old Method (earlier presentation of Filets de Sole Joinville)

Ingredients

• Sole fillets
• Crayfish claws
• Salpicon à la Joinville
• Sauce Joinville
• Truffle
• Lemon

Instructions

1. Poach the fillets, keeping them very white, and stick a crayfish claw on each.
2. Arrange a slightly stiff salpicon à la Joinville in a dome on the middle of the dish and cover it with sauce Joinville.
3. Arrange the fillets around it in a turban, point upward.
4. Place a good black slice of truffle on each fillet.
5. Border the dish with thin fluted slices of lemon.