1 pound cooked shrimp plus their shells
3/4 cup dry vermouth
1 whole sole cut into 4 fillets, black skin and head removed
Salt, cayenne pepper
1 1/2 tablespoons melted butter
5/8 cup fish poaching stock
1 bay leaf
Sprig of thyme
1 dozen mussels
1/4 cup dry white wine
1 cup cream, scalded
3 egg yolks
1 teaspoon brandy
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