A shrimp-like shellfish found in temperate waters, either salty or fresh. It is distinguished from a la carte in which each item is separately priced. The fat must be very hot before any food is placed in it. To avoid splattering, food should be dried before sauteing. To heat to a point just below boiling.
American sole is often too bony and small to eat.
Imported sole is expensive. The fish usually used in 'filet of sole' is flounder. A fungus which grows beneath the ground, the best truffles come from Perigord, France, where for years pigs were trained to sniff them out. Today, dogs perform this service. This is the cut immediately next to the filet mignon.