Introduction To Computer Security 1st

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Introduction To Computer Security 1st Edition Goodrich Solutions Manual

Solutions Manual
Introduction to Computer Security
Version 1.1
M. T. Goodrich and R. Tamassia

December 20, 2010

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Terms of Use
This manual contains solutions for selected exercises in the book Introduction to Computer
Security, by Michael T. Goodrich and Roberto Tamassia, published by Addison Wesley. It
is intended for use by instructors adopting the book in a course. Please contact the authors
if you find errors in the solutions.
You can make available to your students the solutions for the exercises assigned in your
course on hardcopy handouts or web pages that are password-protected or accessible only
from your institution’s domain.
You are not allowed to make the solutions available on a publicly accessible Web site

2
Chapter 1
Reinforcement
Problem R-1.12
Compare and contrast symmetric encryption with public-key encryption, including the
strengths and weaknesses of each.

Solution Scalability: with public-key encryption, multiple users can send encrypted mes-
sages to Alice using her public key and these messages can be decrypted only by Alice;
thus, a linear number of public-private key pairs need to be established, distributed and
protected to allow pairwise confidential communication between any two users; instead,
symmetric encryption requires a quadratic number of secret keys. Efficiency: existing sym-
metric encryption methods are much faster and use much shorter keys than existing public-
key encryption methods. Usability: symmetric-key encryption is easier to understand by
an non-expert than public-key encryption.

Problem R-1.14
Suppose the author of an online banking software system has programmed in a secret feature
so that program emails him the account information for any account whose balance has just
gone over $10,000. What kind of attack is this and what are some of its risks?

Solution This is a Trojan horse, since it has a hidden malicious action that goes with a
useful service.

Problem R-1.16
Give an example of the false sense of security that can come from using the “security by
obscurity” approach.

Solution There are many examples. One possibility would be to use a weak encryption
algorithm, like the Caesar cipher and try to keep secret the type of algorithm that you
are using, in addition to keeping the key secret. The problem with this approach is that
if someone guesses you are using such an algorithm or is able to reverse engineering your
software, then they will discover your algorithm. From there it is a simple matter to break
your weak encryption scheme.

Problem R-1.17
The English language has an information content of about 1.25 bits per character. Thus,
when using the standard 8-bit ASCII encoding, about 6.75 bits per character are redundant.
Compute the probability that a random array of t bytes corresponds to English text.

t
Solution Since each byte has 8 bits, the total number of t-byte arrays is T = 28 = 28t .
Given that the information content of English text is 1.25
bits per character, the number of
t
t-byte arrays corresponding to English text is E = 21.25 = 21.25t . Thus, the probability
that a random array of t bytes corresponds to English text is given by E/T = 2−6.75t .

3
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797—MOUSSELINE DE SAUMON
In Part I. I dealt with the preparation of mousseline forcemeat (No. 195),
and also the method of poaching spoon-moulded quenelles (No. 205). Now
mousselines are only large quenelles which derive their name from the very
light forcemeat of which they are composed. These mousseline quenelles
are always moulded with the ordinary tablespoon, they are garnished on top
with a fine, raw slice of the fish under treatment, and poached after the
manner already described.

798—MOUSSELINE ALEXANDRA
Having made the salmon mousseline forcemeat, mould the quenelles and
place them, one by one, in a buttered sautépan. Place a small, round and
very thin slice of salmon on each, and poach them in a very moderate oven
with lid on the utensil containing them.
Drain on a piece of linen, arrange them in a circle on a dish, place a slice of
truffle upon each slice of salmon, coat with Mornay sauce, and glaze.
Garnish the centre of the dish with very small peas or asparagus-heads
cohered with butter just before dishing up.

799—MOUSSELINE DE SAUMON A LA TOSCA

Combine one and one-half oz. of crayfish cream-cullis with each pound of
the salmon mousseline forcemeat. Mould and poach as above, drain, and
arrange in a circle on a dish.
Garnish each mousseline with a thin slice of milt cooked in lightly-browned
butter, four crayfish tails cut lengthwise into two, and a slice of truffle at
each end. Coat with a light Mornay sauce, finished with crayfish butter, and
glaze quickly.
N.B.—In addition to these two recipes, all the garnishes suitable for fillets
of sole may be applied to mousselines. Garnishes of early-season vegetable
purées also suit them admirably, and therein lies an almost inexhaustible
source of variety.

800—COLD SALMON
When salmon is to be served cold it should, as far as possible, be cooked,
either whole or in large pieces, in the court-bouillon given under No. 163
and cooled in the latter. Pieces cooked separately may seem better or may
be more easily made to look sightly, but their meat is drier than that of the
salmon cooked whole. And what is lost in appearance with the very large
pieces is more than compensated for by their extra quality.
In dishing cold salmon the skin may be removed and the fillets bared, so
that the fish may be more easily decorated, but the real gourmet will always
prefer the salmon served in its natural silver vestment.
In decorating cold salmon use pieces of cucumber, anchovy fillets, capers,
slices of tomato, curled-leaf parsley, &c.
I am not partial to the decorating of salmon with softened butter, coloured
or not, laid on by means of the piping-bag. Apart from the fact that this
method of decoration is rarely artistic, the butter used combines badly with
the cold sauces and the meat of the salmon on the diner’s plate. Very green
tarragon leaves, chervil, lobster coral, &c., afford a more natural and more
delicate means of ornamentation. The only butter fit to be served with cold
salmon is Montpellier butter (No. 153), though this, in fact, is but a cold
sauce often resorted to for the coating of the cold fish in question.
Among the garnishes which suit cold salmon, I might mention small peeled,
and emptied tomatoes garnished with some kind of salad; hard-boiled eggs,
either wholly stuffed, or stuffed in halves or in quarters, barquettes, tartlets
and cassolettes made from cucumber or beetroot, parboiled until almost
completely cooked and garnished with a purée of tunny, of sardines, of
anchovies, &c.; small aspics of shrimps or of crayfishes’ tails; small slices
of lobster, &c.
Almost all the cold sauces may accompany cold salmon.

801—SAUMON FROID, OU DARNE DE SAUMON FROID

A LA ROYALE
Having drained and dried the salmon or the darne, remove the skin from
one of its sides, and coat the bared fillets with a layer of a preparation of
mousse de saumon, letting it lie rather more thickly over the middle than the
sides. Coat the layer of mousse with mayonnaise sauce thickened by means
of fish jelly, and leave to set.
Now let some clear fish jelly set on the bottom of the dish to be sent to the
table; place the salmon or the darne on this jelly, and surround the piece
with a border consisting of Montpellier butter, using for the purpose a
piping-bag fitted with a grooved pipe.
Decorate the centre of the piece by means of a fine fleur-de-lys made from
truffles, and encircle it with two royale crowns made from anchovy fillets.

802—SAUMON FROID OU DARNE DE SAUMON

A LA PARISIENNE
Remove the skin in suchwise as to leave the bared portion in the shape of a
regular rectangle, equidistant from the tail and the head; or, in the case of a
darne, occupying two-thirds of its surface.
Cover the bared portion with mayonnaise sauce thickened with fish jelly
and leave it to set.
Now stand the piece on a small cushion of rice or semolina, shaping the
latter like the piece itself; trim the sauced rectangle with a border of
Montpellier butter, laid on by means of a piping-bag fitted with a small
grooved pipe. Garnish the centre of the rectangle with pieces of lobster
coral, the chopped, hard-boiled white and yolk of an egg, chervil
leaves, &c.
Encircle the piece with a border of small artichoke-bottoms, garnished, in
the form of a dome, with a small macédoine of vegetables cohered with
cleared mayonnaise.
Send a mayonnaise sauce to the table separately.

803—SAUMON FROID OU DARNE DE SAUMON FROID

A LA RIGA
Prepare a salmon or a darne as in the preceding recipe, and dish it on a
cushion in order that it may be slightly raised.
Surround it with grooved sections of cucumber hollowed to represent small
timbales, well parboiled, marinaded with a few drops of oil and lemon-juice
and filled with a vegetable salad thickened with mayonnaise; indented,
halved eggs filled with caviare; and tartlets of vegetable salad cohered with
mayonnaise, and garnished, each with a crayfish-shell stuffed with crayfish
mousse; alternate these various garnishes, and encircle with a border of
jelly dice.

804—SAUMON FROID, OU DARNE DE SAUMON FROID

EN BELLE-VUE
Skin the salmon or the darne, set the piece upright upon the belly side, and
decorate the fillets with pieces of truffles, poached white of egg, chervil
leaves, and tarragon, &c.
Coat the garnish with a little melted fish aspic so as to fix it.
This done, sprinkle the piece, again and again, with the same melted aspic
jelly in order to cover it with a kind of transparent veil.
Place the piece thus prepared in a crystal receptacle similarly shaped to the
fish, and fill the former to the brim with very clear, melted jelly.
When dishing up, incrust the receptacle containing the fish in a block of
clean ice which, in its turn, is laid on the dish to be sent to the table.
Another way is to place the crystal utensil direct upon the dish and to
surround the former with broken ice.

805—SAUMON FROID, OU DARNE DE SAUMON FROID

AU CHAMBERTIN
Poach the salmon or the darne in a court-bouillon consisting of very clear
fish fumet and Chambertin wine, in equal quantities, and leave to cool.
Prepare an aspic jelly from the court-bouillon.
Skin and decorate the salmon or the darne and glaze it with white aspic
jelly, exactly as directed above, in the case of the Belle-vue.
Dish in the same way, in a crystal receptacle, and fill the latter with the
prepared aspic jelly. Serve on a block of ice, or with broken ice around the
utensil.

806—SAUMON FROID, OU DARNE DE SAUMON FROID

A LA NORVEGIENNE
Skin and decorate the salmon or the darne, and glaze it with white aspic
jelly precisely as in No. 804.
Let a coating of very clear jelly set on the bottom of the dish to be sent to
the table. Upon this aspic jelly lay a cushion the same shape as the fish, of
semolina, or of carved rice.
Set the piece (salmon or darne), decorated and glazed, upon this cushion,
and lay thereon a row of fine prawns, cleared of their abdominal shell.
Surround with a garnish of small cucumber timbales, well parboiled,
marinaded, and garnished dome-fashion, with a purée of smoked salmon;
halved, hard-boiled eggs, glazed with aspic; very small tomatoes, or halved
medium-sized ones, peeled, pressed in the corner of a towel to return them
to their original shape, stuck with a bit of parsley-stalk, and decorated with
leaves of green butter moulded by means of the piping-bag; and small
barquettes of cooked and marinaded beetroot, garnished with shrimps’ tails
cohered with mayonnaise.
Send a Russe sauce separately.

807—CÔTELETTES FROIDES DE SAUMON

Liberally butter some tin cutlet-shaped moulds. Line their bottoms and sides
with a very red slice of salmon, as thin as a piece of cardboard. This slice
should be long enough to project outside the brim of the mould to the extent
of one-half inch.
Garnish the insides of the moulds with well-seasoned salmon meat, and
draw the projecting lengths of salmon across this meat so as to enclose the
latter and finish off the cutlets.
Arrange the moulds on a baking-tray; poach the cutlets, dry, in a moderate
oven; turn them out of their moulds on to another tray as soon as they are
poached, and let them cool. Then coat them with a half-melted aspic, and
decorate them according to fancy, either with very green peas or a leaf of
chervil with a bit of lobster coral in its centre—in a word, something simple
and neat.
These cutlets, which are generally served at ball-suppers, may be dished on
a tazza, on a cushion of rice, semolina, corn-flour, or stearine, and laid
almost vertically against a pyramid of vegetable salad cohered by means of
mayonnaise with aspic. In this case the dish is finished off with a hatelet
stuck into the middle of the pyramid.
The cutlets may also be arranged in a circle on a flat, shallow, silver or
crystal dish, and covered with a delicate cold melted jelly.
Whatever be the selected method of dishing, always send to the table with
the cutlet a sauceboat of cold sauce.

808—MÉDAILLONS DE SAUMON
These médaillons have the same purpose as the cutlets already described,
and are prepared thus:—
Cut some small slices, one-third inch thick, from a fillet of salmon.
Arrange them on a buttered tray; poach them, dry, in a moderate oven, and
cool them under a light weight.
Now trim them neatly, with an even cutter, oval or round, in accordance
with the shape they are intended to have.
Coat them, according to their purpose, either with mayonnaise sauce or one
of its derivatives, thickened with jelly, or a white, pink, or green chaud-
froid sauce. Decorate it in any way that may be fancied, and glaze them
with cold melted aspic jelly.
Dish after the manner described under “Côtelettes” (see above).

809—MAYONNAISE DE SAUMON
Garnish the bottom of a salad-bowl with moderately seasoned, ciseled
lettuce. Cover with cold, cooked and flaked salmon, thoroughly cleared of
all skin and bones.
Coat with mayonnaise sauce, and decorate with anchovy fillets, capers,
stoned olives, small slices or roundels or quarters of hard-boiled eggs, small
hearts of lettuce, a border of little roundels of radish, &c.

810—SALADE DE SAUMON
This preparation comprises the same ingredients as the above, with the
exception of the mayonnaise sauce. The decorating garnish is placed
directly upon the salmon, and the whole is seasoned in precisely the same
way as an ordinary salad.

TROUT.
From the culinary standpoint, trout are divided into two quite distinct
classes, viz., large trout, whereof the typical specimen is Salmon-trout, and
small or fresh-water trout.

811—TRUITE SAUMONÉE (Salmon Trout)

In its many preparations, salmon-trout may be replaced by salmon, and all
the recipes relating to the former may be adapted to the latter.
In any case, however, as its size is less than that of salmon, it is very rarely
cut into darnes, being more generally served whole.
The few recipes that follow are proper to salmon-trout.

812—TRUITE A LA CAMBACÉRÈS
Select a male trout in preference; clean it, and remove its gills without
opening it in the region of the belly.
Skin it on one side, starting at a distance of one inch from the head and
finishing within two and one-half inches of the root of the tail.
Lard the bared portions with truffles and the red part only of carrots cut into
rods.
This done, spread out a napkin, lay the trout thereon, belly under, and, with
a sharp knife, separate the two fillets from the bones, beginning in the
region of the head and proceeding straight down to where the body
converges towards the tail.
The spine being thus liberated, sever it at both ends; i.e., from the tail and
the head, and withdraw it, together with all the adhering ventral bones. The
intestines are then removed, the inside of the fish is well cleaned, the fillets
are seasoned on their insides, and the trout is stuffed with a mousseline
forcemeat of raw crayfish. The two fillets are drawn together, and the trout,
thus reconstructed, is covered with thin slices of bacon and laid on the
drainer of the fish-kettle and braised in Sauterne wine.
When the fish is done, remove the slices of bacon, glaze it, and dish it up.
Surround it with alternate heaps of morels tossed in butter and milt à la
Meunière.
Send to the table, separately, a fine Béchamel sauce, combined with the
braising-liquor of the trout, strained and reduced, and finished with crayfish
butter.

813—TRUITES SAUMONÉES FROIDES

We are now concerned with a whole series of unpublished “Trout”
preparations, which are at once of superfine delicacy and agreeable aspect,
and which admit of clean and easy dishing.
Cook a trout weighing from two to three lbs. in court-bouillon, and let it
cool in the latter. Then drain it; sever the head and tail from the body, and
put them aside. Completely skin the whole fish, and carefully separate the
two fillets from the bones.
Deck each fillet with tarragon and chervil leaves, lobster coral, poached
white of eggs, &c., and set them, back to back, upon a mousse of tomatoes
lying in a special, long white or coloured porcelain dish about one and one-
half to two inches deep.
Replace the head and tail, and cover the whole with a coating of half-
melted, succulent fish aspic, somewhat clear. Let the aspic set, and incrust
the dish containing the trout in a block of ice, or surround it with the latter
broken.
814—PREPARATION DE LA MOUSSE DE TOMATES
This mousse, like those which I shall give later, is really a bavarois without
sugar. Its recipe is exactly the same as that of the “bavarois of fruit,” except
with regard to the question of sugar.
Cook one-half lb. of tomato pulp (cleared of skin and seeds, and roughly
chopped) in one oz. of butter. When the pulp has thoroughly mingled with
the butter, add thereto two tablespoonfuls of velouté thickened by means of
eight leaves of gelatine per quart of the sauce.
Rub through tammy, and add to the preparation, when almost cold, half of
its volume of barely-whipped cream. Taste the mousse; season with a few
drops of lemon juice, and if it still seems flat, add the necessary salt and a
very little cayenne.
N.B.—It will be seen that I prescribe cream only half-whipped. This
precaution, however, does not apply to “Mousse de Tomates” alone, but to
all mousses. Well-whipped cream imparts a dry and woolly taste to them,
whereas, when it is only half-whipped, it renders them unctuous and fresh
to the palate.
From the point of view of delicacy, the respective results of the two
methods do not bear comparison.

815—OTHER PREPARATIONS OF TROUT

after the same recipe
By proceeding exactly as directed in the foregoing recipe, and by
substituting one of the following mousses for the “Mousse de Tomates,” it
will be found that considerable variety may be introduced into menus:—
1. Crayfish Mousse with fillets of trout, decked with crayfish tails and
tarragon leaves.
2. Lobster Mousse with fillets of trout, decked with slices of lobster, coral,
and chervil.
3. Shrimp Mousse with fillets of trout, decked with crayfish tails and
capers.
4. Capsicum Mousse with fillets of trout, decked with strips of grilled
capsicum.
5. Physalia Mousse with fillets of trout, decked with chervil, tarragon, and
bunches of physalia around the fillets.
6. Green Pimentos Mousse with fillets of trout, decked with strips of green
pimentos.
7. Early-season Herb Mousse with fillets of trout, decked with chopped,
hard-boiled eggs, and chopped parsley.
8. Volnay Mousse with fillets of trout, decked with anchovy fillets, capers,
and olives.
9. Chambertin Mousse with fillets of trout decked like No. 8.
N.B.—In the making of “Mousse au Volnay” and “au Chambertin” the base
of the preparations is supplied by cleared velouté, to which is added the
reduced cooking-liquor of the trout.
All these recipes are equally suitable for sole or chicken-turbot.

815a—ONDINES AUX CREVETTES ROSES

Prepare a very delicate trout mousse, mould it in egg-moulds, and garnish
the centre with trimmed prawns’ tails. Let the mousse set; then speedily turn
the ondines out of their moulds, and lay them in a deep entrée-dish.
Between each of them lay a few prawns, the tails of which should be
shelled. Cover the whole, little by little, with some excellent, half-melted
jelly; here and there add a few sprigs of chervil, and then fill up the dish
with jelly, so as to completely cover the mousses.

816—FRESH-WATER TROUT
The best are those procured in mountainous districts, where the clear water
they inhabit is constantly refreshed by strong currents.
The two leading methods of preparing them are called, respectively, “Au
bleu” and “à la Meunière.” Having already described the latter, I shall now
give my attention to “Truite au bleu.”
This preparation is held in very high esteem in Switzerland and Germany,
where fresh-water trout are not only plentiful, but of excellent quality.

817—TRUITES AU BLEU
The essential condition for this dish consists in having live trout. Prepare a
court-bouillon with plenty of vinegar (No. 163), and keep it boiling in a
rather shallow basin.
About ten minutes before dishing them, take the trout out of water; stun
them by a blow on the head; empty and clean them very quickly, and plunge
them into the boiling liquid, where they will immediately shrivel, while
their skin will break in all directions.
A few minutes will suffice to cook trout the average weight of which is one-
third lb.
Drain them and dish them immediately upon a napkin, with curled-leaf
parsley all round. Serve them with a Hollandaise sauce or melted butter.
N.B.—Fresh-water trout may also be served fried or grilled, but neither of
these methods of preparation suits them so well as “à la Meunière” or “au
bleu,” which I have given.

SOLES.
Sole may be served whole or filleted, and a large number of the recipes
given for the whole fish may be adapted to its fillets.
As a rule, the fillets are made to appear on the menu of a dinner owing to
the fact that they dish more elegantly and are more easily served than the
whole fish, the latter being generally served at luncheons.
Nevertheless, in cases where great ceremony is not observed at a dinner,
soles may well be served whole, inasmuch as no hard-and-fast rule has ever
obtained in this matter.

818—SOLE ALICE
This sole is prepared, or rather its preparation is completed, at the table.
Have an excellent fish fumet (No. 11), short and very white. Trim the sole;
put it into a special, deep earthenware dish, the bottom of which should be
buttered; pour the fumet over it and poach gently.
Now send it to the table with a plate containing separate heaps of one
finely-chopped onion, a little powdered thyme, and three finely-crushed
biscottes.
In the dining-room the waiter places the dish on a chafer, and, taking off the
sole, he raises the fillets therefrom, and places them between two hot plates.
He then adds to the cooking-liquor of the sole the chopped onion, which he
leaves to cook for a few moments, the powdered thyme and a sufficient
quantity of the biscotte raspings to allow of thickening the whole.
At the last minute he adds six raw oysters and one oz. of butter divided into
small pieces.
As soon as the oysters are stiff, he returns the fillets of sole to the dish,
besprinkles them copiously with the sauce, and then serves them very hot.
N.B.—In order to promote the poaching of the soles, more particularly
when they are large, the fillets on the upper side of the fish should be
slightly separated from the bones. By this means the heat is able to reach
the inside of the fish very quickly, and the operation is accelerated.
The sole is always laid on the dish with its opened side undermost—that is
to say, on its back.

819—SOLE MORNAY
Lay the sole on a buttered dish; sprinkle a little fish fumet over it, and add
one-half oz. of butter divided into small pieces. Poach gently.
Coat the bottom of the dish on which the sole is to be served with Mornay
sauce; drain the fish, lay it on the prepared dish; cover it with the same
sauce; sprinkle with grated Gruyère and Parmesan, and glaze at a
Salamander.

820—SOLE MORNAY DES PROVENÇAUX

This sole, which used to be served at the famous restaurant of the “Frères
Provençaux,” was prepared, and always may be prepared, as follows:—
Poach the sole in fish fumet and butter, as directed in the preceding recipe;
drain it, and place it on a dish; cover it with white-wine sauce; sprinkle
liberally with grated cheese, and glaze quickly.

821—SOLE AU CHAMPAGNE
Poach the sole in a buttered dish with one-half pint of champagne. Dish it;
reduce its cooking-liquor to half; add thereto one-sixth pint of velouté, and
complete with one and one-half oz. of best butter.
Cover the sole with this sauce; glaze, and garnish each side of the dish with
a little heap of a julienne of filleted sole, seasoned, dredged, and tossed in
clarified butter at the last moment in order to have it very crisp.
N.B.—By substituting a good white wine for the champagne, a variety of
dishes may be made, among which may be mentioned: Soles au Chablis,
Soles au Sauterne, Sole au Samos, Sole au Château Yquem, &c., &c.

822—SOLE COLBERT
On the upper side of the fish separate the fillets from the spine, and break
the latter in several places. Dip the sole in milk; roll it in flour; treat it à
l’anglaise, and roll the separated fillets back a little, so that they may be
quite free from the bones.
Fry; drain on a piece of linen; remove the bones, and fill the resulting space
with butter à la Maître d’Hôtel.
Serve the sole on a very hot dish.

823—SOLE A LA DAUMONT
Bone the sole; i.e., sever the spine near the tail and the head; remove it, and
leave those portions of the fillets which lie on the remaining extremities of
it intact. Garnish the inside with whiting forcemeat finished with crayfish
butter, and rearrange the fillets in such wise as to give a natural and
untouched appearance to the fish. Poach it on a buttered dish with one-sixth
pint of white wine, the same quantity of the cooking-liquor of mushrooms,
and one oz. of butter cut into small lumps.
Drain and dish the sole, and cover it with Nantua sauce. Place around it four
mushrooms stewed in butter and garnished with crayfish tails in Nantua
sauce; four small, round quenelles of whiting forcemeat with cream, decked
with truffles; and four slices of milt treated à l’anglaise and fried at the last
moment.

824—SOLE DORÉE
As I explained under “Fish à la Meunière” (No. 778), “Sole Dorée” is a sole
fried in clarified butter, dished dry, and garnished with slices of carefully
peeled lemon.

825—SOLE DUGLÉRÉ
All fish treated after this recipe, with the exception of soles, should be
divided up.
Put the sole in a buttered dish with one and one-half oz. of chopped onion,
one-half lb. of peeled and concassed tomatoes, a little roughly-chopped
parsley, a pinch of table salt, a very little pepper, and one-eighth pint of
white wine. Set to poach gently, and then dish the sole.
Reduce the cooking-liquor; thicken it with two tablespoonfuls of fish
velouté; complete with one oz. of butter and a few drops of lemon juice,
and cover the fish with this sauce.

826—SOLE GRILLÉE
Season the sole; sprinkle oil thereon, and grill the fish very gently. Send it,
garnished with slices of lemon, on a very hot dish.

827—SOLE GRILLÉE, AUX HUÎTRES A L’AMÉRICAINE

This sole may be either grilled or poached, almost dry, in butter and lemon
juice. With the procedure remaining the same, it may also be prepared in
fillets. Whatever be the mode of procedure, serve it on a very hot dish, and
surround it at the last moment with six oysters poached in a little boiling
Worcestershire sauce.
Cover the sole immediately with very hot fried bread-crumbs, and add
thereto a pinch of chopped parsley.

828—SOLE A LA FERMIÈRE
Put the sole, seasoned, on a buttered dish with a few aromatics. Add one-
third pint of excellent red wine, and poach gently with lid on.
Dish up; strain the cooking-liquor, and reduce it to half; thicken it with a
lump of manied butter the size of a hazel-nut, and finish the sauce with
one oz. of butter.
Encircle the sole with a border of mushrooms sliced raw and tossed in
butter. Pour the prepared sauce over the sole, and set to glaze quickly.

829—SOLE A LA HOLLANDAISE
Break the spine of the sole by folding it over in several places. Put the fish
in a deep dish; cover it with slightly salted water; set to boil, and then poach
gently for ten minutes with lid on.
Drain and dish on a napkin with very green parsley all round. Serve at the
same time some plainly boiled potatoes, freshly done, and two oz. of melted
butter.

830—SOLE SAINT-GERMAIN
Season the sole; dip it in melted butter, and cover it with fresh bread-
crumbs, taking care to pat the latter with the flat of a knife, in order that
they may combine with the butter to form a kind of crust. Sprinkle with
some more melted butter, and grill the fish gently so that its coating of
bread-crumbs may acquire a nice golden colour. Dish the sole, and surround
it with potatoes turned to the shape of olives, and cooked in butter.
Send a Béarnaise sauce to the table separately.

831—SOLE FLORENTINE
Poach the sole in a fish fumet and butter. Spread a layer of shredded
spinach, stewed in butter, on the bottom of a dish; place the sole thereon;
cover it with Mornay sauce; sprinkle with a little grated cheese, and set to
glaze quickly in the oven or at a salamander.

832—SOLE MONTREUIL
Poach the sole in one-sixth pint of fish fumet, one-sixth pint of white wine,
and one-half oz. of butter.
Drain as soon as poached, and surround with potato-balls the size of
walnuts, cooked in salted water, and kept whole. Cover the sole with white-
wine sauce, and lay a thread of shrimp sauce over the garnish.

833—SOLE AU GRATIN
Partly separate the fillets from the bones on the upper side of the fish, and
slip a lump of butter, the size of a walnut, under each.
This done, place the sole on a well-buttered gratin dish, on the bottom of
which a pinch of chopped shallots and parsley has been sprinkled, together
with one or two tablespoonfuls of Gratin sauce.
Lay four cooked mushrooms along the sole, and surround it with one oz. of
raw mushrooms, cut into rather thin slices.
Add two tablespoonfuls of white wine; cover the sole with Gratin sauce;
sprinkle with fine raspings followed by melted butter, and set the gratin to
form in pursuance of the directions given under complete Gratin (No. 269).
When taking the sole from the oven, sprinkle a few drops of lemon juice
and a pinch of chopped parsley upon it, and serve at once.

834—SOLE AU CHAMBERTIN
Season the sole and poach it on a buttered dish with one-third pint of
Chambertin wine.
As soon as it is poached, drain it, dish it, and keep it hot. Reduce the
cooking-liquor to half, add thereto a little freshly-ground pepper and two or
three drops of lemon-juice, thicken with a lump of manied butter the size of
a walnut, and finish the sauce with one and one-half oz. of butter.
Cover the sole with the sauce, set to glaze quickly, and garnish both sides of
the dish with a little heap of julienne of filleted sole, seasoned, dredged, and
tossed in clarified butter at the last moment so that it may be very crisp.

835—Remarks concerning “SOLES AUX GRANDS VINS”

Taking recipe No. 834 as a model, and putting into requisition all the good
wines of Burgundy and Bordeaux, the following varieties are obtained,
viz.:—Soles au Volnay, au Pommard, au Romanée, au Clos-Vougeot, or
soles au Saint-Estèphe, au Château-Larose, au Saint-Émilion, &c., &c.

836—SOLE MONTGOLFIER
Poach the sole in one-sixth pint of white wine and as much of the cooking-
liquor of mushrooms. Drain, dish, and cover it with a white wine sauce
combined with the reduced cooking-liquor of the sole and one
tablespoonful of a fine julienne of spiny lobster’s tail, mushrooms, and very
black truffles. Surround the sole with a border of little palmettes made from
puff-paste and cooked without colouration.

837—SOLE SUR LE PLAT

Partly separate the fillets from the bones on the upper side of the fish, and
slip a piece of butter the size of a walnut under each.
Lay the sole on a liberally buttered dish, moisten with one-fifth pint of the
cooking-liquor of fish, and add a few drops of lemon-juice.
Cook in the oven, basting often the while, until the cooking-liquor has by
reduction acquired the consistence of a syrup and covers the sole with a
translucent and glossy coat.
N.B.—By substituting for the mushroom cooking-liquor a good white or
red wine, to which a little melted pale meat-glaze has been added, the
following series of dishes may be prepared, viz.:—Sole sur le plat au
Chambertin. Sole sur le plat au vin rouge. Sole sur le plat au
Champagne. Sole sur le plat au Chablis, &c., &c.
838—SOLE RÉGENCE
Poach the sole in a little white wine and two-thirds oz. of butter cut into
small pieces.
Drain the sole, dish it, and surround it with six quenelles of whiting
forcemeat finished with crayfish butter, moulded by means of a small
spoon; four poached oysters (cleared of their beards); four small cooked and
very white mushrooms; four small truffles, turned to the shape of olives;
and four small poached slices of milt. Cover the sole and the garnish with a
Normande sauce finished with a little truffle essence.

839—SOLE PORTUGAISE
Poach the sole in white wine and the cooking-liquor of fish. Drain, dish,
and surround with a garnish consisting of two medium-sized tomatoes,
peeled, pressed, minced, cooked in butter, and combined with minced and
cooked mushrooms, and a large pinch of chopped chives.
Coat the sole with white wine sauce, plentifully buttered, and take care that
none of the sauce touches the garnish.
Set to glaze quickly, sprinkle the garnish with a pinch of chopped parsley
when taking the sole from the oven, and serve immediately.

840—SOLE CUBAT
Poach the sole in one-fifth pint of the cooking-liquor of mushrooms and
one-half oz. of butter cut into small pieces.
Coat the bottom of the dish intended for the sole with a purée of
mushrooms, place the drained sole on this purée, lay six fine slices of truffle
along the fish, coat with Mornay sauce, sprinkle with cheese, and glaze
quickly.

841—SOLE AUX HUÎTRES

Open and poach six oysters. Poach the sole in the liquor of the oysters,
drain it, dish it, and surround it with the oysters (cleared of their beards).
Coat with a white wine sauce combined with the reduced cooking-liquor of
the sole, and glaze quickly.

842—SOLE A LA MEUNIÈRE
Proceed for this dish as directed under “Fish à la Meunière” (No. 778).

843—SOLE MEUNIÈRE AUX CONCOMBRES,

otherwise DORIA
Prepare a sole à la Meunière. Garnish it at both ends with little heaps of
cucumber, turned and cooked in butter with a little salt and a pinch of sugar.

844—SOLE MEUNIÈRE AUX AUBERGINES

Prepare a sole à la Meunière in the usual way. Surround it with a fine border
of egg-plant rundles one-third inch thick, seasoned, dredged, and fried in
clarified butter, just in time to be arranged round the sole when it is ready.
The question of time is important, for if the fried rundles be allowed to wait
at all they very quickly lose their crispness.

845—SOLE MEUNIÈRE AUX CÈPES

Prepare the sole à la Meunière in the usual way and surround it with a
border of sliced cèpes frizzled in butter just before dishing up.

846—SOLE MEUNIÈRE AUX MORILLES

Surround the sole with very fresh morels cooked in salted water and then
tossed in butter just before dishing up. Sprinkle a pinch of chopped parsley
over the morels.

847—SOLE MEUNIÈRE AUX RAISINS

The sole being ready, encircle it with fresh skinned Muscadel grapes
prepared in advance.

848—SOLE MEUNIÈRE A L’ORANGE

When the sole is cooked and dished, lay thereon a row of orange slices,
peeled to the pulp and thoroughly pipped, or some sections of oranges,
likewise peeled to the pulp and carefully pipped. This done, cover the sole
and the garnish with lightly-browned butter and serve instantly.

849—SOLE LUTÈCE
Line the bottom of the dish intended for the sole with a coating of shredded
spinach tossed in lightly-browned butter. Place the sole, prepared à la
Meunière, upon this spinach; lay a few rundles of onion and slices of
artichoke-bottom tossed in butter upon the fish; and on either side of the
sole lay a border of potato-slices, freshly cooked in salted water and well
browned in butter.
At the last moment cover the whole with lightly-browned butter.

850—SOLE MURAT
Toss in butter, separately (1) one medium-sized potato cut into dice; (2) two
small raw artichoke-bottoms, likewise cut into dice. Prepare the sole à la
Meunière, dish it, and surround it with the tossed potato and artichoke-
bottom, mixed when cooked. Lay on the sole five slices of tomato, one-half
inch thick, seasoned, dredged, and tossed in very hot oil; sprinkle a few
drops of pale melted meat-glaze, a little lemon-juice, and a pinch of
concassed parsley over the sole, and cover the whole with slightly-browned
butter. Serve instantly.

851—SOLE A LA PROVENÇALE
Poach the sole in one-sixth pint of fish fumet, two tablespoonfuls of oil and
a piece, the size of a pea, of garlic, well crushed. Drain and dish the sole.
Coat it with Provençale sauce combined with the reduced cooking-liquor,
and sprinkle a little concassed parsley over it.
Surround the sole with four little tomatoes and four medium-sized
mushrooms stuffed with duxelles flavoured with a mite of garlic; these
latter should be put in the oven just in time for them to be ready at the
dishing up of the fish.