Consommé à la Cancalaise (Fish Consommé with Oysters and Sole)

Ingredients

• Consommé de poisson
• tapioca
• 20 oyster nuts
• fillets of sole
• whiting forcemeat with cream

Instructions

1. Thicken the Consommé de poisson very lightly with tapioca.
2. Poach 20 oyster nuts per litre of consommé.
3. Poach fillets of sole, keeping them quite white, and cut them into julienne.
4. Prepare small quenelles of whiting forcemeat with cream.
5. Garnish the consommé with the oysters, the sole julienne and the quenelles.