|1½ kilograms||of sole|
|300 ccs||of cream|
|100 \N||gr. of butter|
|1 \N||water glass 250 cc. of white wine|
|1 \N||compound sprig|
To extract carefully the filets of the soles and to reserve heads and thorns(bones).
To peel the onion and to scrape the carrots.
To give a few cuts to the green part of the leeks and to spend(pass) them under the faucet.
To put in a container of crystal the half of the butter with the thorns(bones) of the fish and
to cook covered in microwaves 2 minutes to 50 %, giving turned once or twice during the boiling.
To incorporate then the onion 1 leek and carrots, quite very badly, and the compound sprig.
To cover again and to cook 2 more minutes.
To act rashly with the wine and the warm water and to cook again 10 minutes