1 head snapper
1 medium onion, chopped
1 bouquet garni (2 sprigs thyme, 1 (3-inch) piece celery, 1 bay leaf, 6 stalks parsley)
2 1/2 cups water
1/4 cup dry white wine
8 peppercorns
Salt, to taste
1 veal knuckle
1 onion, roughly sliced
1 carrot, chopped
1 bouquet garni
Salt, to taste
Black peppercorns, to taste
Water, to cover
2 whole sole
Flour, for dredging
1 egg yolk, mixed with 1 tablespoon water
1/2 cup fine bread crumbs
3/8 cup fish stock
1/4 cup dry white wine
White pepper, to taste
3 tablespoons clarified butter
1 large shallot, thinly sliced
1 tablespoon veal jelly
1/2 cup dry vermouth
2 tablespoons heavy cream
2 tablespoons butter
1 tablespoon chives, finely chopped
1/2 lemon, juiced
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