A Dover sole which is stuffed, poached and served with sauce cardinal, a lobster sauce.

Sole poached in white wine and surrounded with château potatoes and béchamel or Mornay sauce.

Sole coated in egg and breadcrumbs and fried.

Sole poached and served with white wine and tomato sauce.

Sole poached in white wine and served with boiled potatoes.

"Sole Cubat." Poached fillet of sole with puréed mushrooms served with Mornay sauce.

Sole (à la) dauphine is a French dish of fillets of sole, deep-fried and garnished with crayfish tails, truffles, pike quenelles and mushrooms.

American or Canadian plaice.

Sole fried and served with tarragon butter.

Sole (à la) diplomate is a French dish of fillets of sole stuffed with whiting forcemeat mixed with sauce diplomate, sliced truffles and salpicon of lobster.