FILLETS OF SOLE a LA PROVENCE

Simmer the fillets in white wine to which a little olive-oil has been added, seasoning with minced parsley and garlic, grated nutmeg, salt, and pepper. Drain, sprinkle with lemon-juice, and serve with a border of fried onions.

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FILLETS OF SOLE a LA ROUEN

Put the prepared fillets into a b.u.t.tered baking-pan and squeeze lemon-juice over them. Cover with b.u.t.tered paper and bake. Cook together one tablespoonful each of b.u.t.ter and flour, add one cupful of fish stock and half a cupful of cream, and cook until thick, stirring constantly. Season with salt, paprika, and lemon-juice.

Pour over the fish and serve.

FILLETS OF SOLE a LA TROUVILLE

Put the prepared fillets into a b.u.t.tered pan with salt, pepper, grated nutmeg, half a cupful of white wine, and half a cupful of stock. Cover and cook quickly, then drain the fish and keep warm. Put into the pan in which the fish was cooked two dozen large oysters, two cupfuls of scallops, and a dozen large mushrooms. Simmer slowly until cooked, drain, and cover the fish with them. Add stock if necessary to make the required quant.i.ty of sauce, and thicken with two tablespoonfuls each of b.u.t.ter and flour cooked together. Pour the sauce over, sprinkle with crumbs, dot with b.u.t.ter, and brown in the oven.

FILLETS OF SOLE a LA VeNITIENNE--I

Put the prepared fillets into a b.u.t.tered pan [Page 393]

with salt, pepper, nutmeg, a chopped onion, and half a cupful of white wine. Cover and cook for ten minutes. Add two cupfuls of stock and thicken with a tablespoonful each of b.u.t.ter and flour cooked together. Take from the fire, add the yolks of four eggs beaten with the juice of half a lemon, and two tablespoonfuls of b.u.t.ter. Pour the sauce over the fish, sprinkle with chopped parsley, and serve.

FILLETS OF SOLE a LA VeNITIENNE--II

Simmer the fillets for ten minutes in a saucepan with clarified b.u.t.ter, lemon-juice, white pepper, and salt. Simmer other fillets without tr.i.m.m.i.n.g in the same manner. Drain and cool. Cut the untrimmed fillets into dice, mix with thick Allemande Sauce, grated Parmesan cheese, and salt, white pepper, and grated nutmeg to season. Spread this preparation very thinly on an earthen dish, and when it is cool cut into pieces the size and shape of the fillets; dip in crumbs, then in egg, then in crumbs, and fry in fat to cover. Warm the fillets and arrange in a circle alternately with the breaded ones. Serve with any preferred sauce.

SOLE AU GRATIN--I

Make a paste of bread-crumbs and chopped [Page 394]

mushrooms, seasoning with pepper, salt, and minced parsley, and using cream for the liquid. b.u.t.ter a serving-dish, spread with a layer of the paste, lay the fish upon it, and pour over it a winegla.s.sful of white wine and an equal quant.i.ty of veal or chicken stock. Cover with crumbs, dot with b.u.t.ter, and brown in the oven.

Serve in the dish in which it was cooked.

SOLE AU GRATIN--II

b.u.t.ter a baking-pan, sprinkle with crumbs, chopped onion, and minced parsley. Season the fish with salt, pepper, and ginger, and stuff with whole oysters, shrimps, and mushrooms. Cover with a layer of bread-crumbs, parsley, and b.u.t.ter, add half a winegla.s.sful of white wine, and bake until done.

SOLE AU GRATIN--III

Put the prepared fish into a b.u.t.tered baking-dish, season with salt and pepper, sprinkle with minced parsley, add enough white wine to keep from burning, and bake. Take up carefully, cover with Italian Sauce, sprinkle thickly with crumbs, and brown in the oven.

SOLE AU GRATIN--IV

Cook together in b.u.t.ter a chopped onion, [Page 395]

half a dozen mushrooms, a tablespoonful of minced parsley, and a bean of garlic, with salt and pepper to season. Spread on the bottom of a b.u.t.tered baking-dish and lay the seasoned fillets upon it. Add half a winegla.s.sful of white wine and bake for five minutes.

Cover with fresh mushrooms, pour over a cupful of Spanish Sauce, sprinkle with crumbs, dot with b.u.t.ter, and brown in the oven. Squeeze the juice of half a lemon over it and serve.

STEWED SOLES WITH OYSTER SAUCE

Soak the fish for two hours in seasoned vinegar and simmer until done in salted and acidulated water. Serve with Oyster Sauce.

FILLETS OF SOLE WITH ANCHOVIES

Fry the fillets in olive-oil, seasoning with salt and pepper, cool, and cut into small pieces. Add four anchovies cut into small bits, pour over a French dressing and serve with toasted crackers.

FILLETS OF SOLE IN CASES

Fry in b.u.t.ter one cupful of chopped mushrooms, two tablespoonfuls of chopped onion, and one tablespoonful of minced parsley, seasoning with pepper and salt. Cut the soles in fillets, spread with the [Page 396]

mixture, tie with thread, put into a b.u.t.tered pan, cover, and bake.

Put each fillet into a small paper case, fill with Cream Sauce, lay a mushroom on the top of each, and serve.

FILLETS OF SOLE WITH FINE HERBS

Prepare according to directions given for Fillets of Sale a la Joinville--II, adding to the sauce a chopped onion and two shallots browned in b.u.t.ter, with twice the quant.i.ty of chopped mushrooms, and a bean of garlic. Season with salt, pepper, and minced parsley.

SOLES WITH FINE HERBS

Trim the fish and put into a b.u.t.tered baking-pan, sprinkling with chopped mushrooms, parsley, and grated onion. Season with salt, pepper, and grated nutmeg, add enough white wine to keep from burning, cover with b.u.t.tered paper, and bake. Take up the fish and add the drained liquid to a cupful of Allemande Sauce and reheat. Take from the fire, add a tablespoonful of b.u.t.ter, the juice of half a lemon, and a teaspoonful of minced parsley. Pour over the fish and serve.

FILLETS OF SOLE WITH MUSHROOMS

Bake the fillets for ten minutes and cool.

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Cook together one tablespoonful each of b.u.t.ter and flour, add half a cupful of stock and half a cupful of cream. Cook until thick, stirring constantly. Add a pound of fresh mushrooms chopped fine and simmer until the mushrooms are cooked. Cool the mushroom mixture and spread upon the fillets. Set the baking-pan into another of hot water, reheat in the oven, and serve with Hollandaise Sauce.

FILLETS OF SOLE WITH OYSTERS

Fry the fillets in b.u.t.ter and cover with Allemande Sauce to which chopped cooked oysters have been added.

FILLETS OF SOLE WITH RAVIGOTE SAUCE

Fry the fillets in seasoned b.u.t.ter, adding a little lemon-juice when done. Pour over Ravigote Sauce and serve.

FILLETS OF SOLE IN TURBANS

Put the bones and tr.i.m.m.i.n.gs cut from fillets of sole in cold water to cover, simmer for half an hour, strain, and add a pinch of salt to the liquid. When it boils, put in the fillets rolled up, and fastened with a toothpick. Simmer for ten minutes and prepare [Page 398]

a Cream Sauce, using for liquid half fish stock and half milk or cream. Pour over the fish and serve.

FILLETS OF SOLE WITH WINE

b.u.t.ter a baking-pan, lay the fillets in it, season with salt and pepper, and spread with b.u.t.ter. Add half a cupful of white wine, cover with b.u.t.tered paper, and bake for five or ten minutes. Take up the fish carefully and add to the liquid a teaspoonful each of b.u.t.ter and flour cooked together. Take from the fire, add the yolk of two eggs, beaten smooth with half a cupful of cream; pour over the fish and serve.

ROLLED FILLETS OF SOLE

Beat together until smooth two tablespoonfuls of anchovy paste, a teaspoonful of lemon-juice, a pinch of mustard, a dash of cayenne, and two tablespoonfuls of fresh b.u.t.ter. Spread long narrow fillets of sole with the b.u.t.ter, roll and fasten with wooden tooth-picks.

Sprinkle with salt, pepper, and lemon-juice, and bake, wrapping in b.u.t.tered paper if desired. These fillets may be fried in b.u.t.ter with parsley and onions, or dipped in egg and crumbs, and fried in deep fat, or cooked with wine and lemon-juice in stock made [Page 399]

from the bone and tr.i.m.m.i.n.gs, and served with the strained stock thickened with b.u.t.ter and flour cooked together.

STUFFED FILLETS OF SOLE

Wind long, thin, narrow fillets of sole around small carrots to keep their shape, fastening with tooth-picks. Simmer the tr.i.m.m.i.n.gs of the fish for half an hour in two cupfuls of boiling water to cover, seasoning with salt and paprika. Cover the fillets with one cupful of this stock and half a cupful of white wine. Simmer for twenty minutes. Cook together one tablespoonful each of b.u.t.ter and flour, add one-half cupful of fish stock and cook until thick, stirring constantly. Take from the fire, add one-half cupful of chopped shrimps and one-half cupful of chopped oysters, the yolk of one egg well beaten, and Worcestershire, salt, and Tabasco Sauce to season. Take out the carrots and replace with the cooked mixture.

Cool, dip the fillets in egg and crumbs, fry in deep fat, and serve with any preferred sauce.