<h2>FIFTY-FIVE WAYS TO COOK SOLES</h2>
<p class="indent">
NOTE:—If the imported sole is not readily obtainable, flounder
or pompano makes a very acceptable substitute.</p>
<h3>BOILED SOLES</h3>
<p class="indent">
Trim the soles, rub with lemon-juice and boil in salted water. Drain,
and serve with any preferred sauce.</p>
<h3>BROILED SOLE—I</h3>
<p class="indent">
Marinate for an hour in oil and lemon-juice seasoned with salt
and pepper. Broil on a double-broiler and serve with Maître
d'Hôtel Sauce.</p>
<h3>BROILED SOLE—II</h3>
<p class="indent">
Clean and skin a sole, dip in melted butter and lemon-juice, then in
seasoned crumbs, and broil. Remove the bone from an anchovy and rub
it to a paste with a small lump of butter. Add a wineglassful of white
wine and the juice of half a lemon and keep <SPAN name="page_380"><span class="page"></span></SPAN> the sauce warm. Place the sole
on a hot dish, pour the sauce over and serve.</p>
<h3>BAKED FILLETS OF SOLE—I</h3>
<p class="indent">
Butter a baking-pan, sprinkle with chopped onions and parsley,
lay fillets of sole upon it, spread with butter, season with salt
and pepper, add a wineglassful of white wine, and bake in the oven,
basting frequently. Take up the fish carefully, add to the liquid
a dozen chopped mushrooms, a tablespoonful of fresh bread-crumbs
and minced parsley to season. Lay the fillets on a baking-dish,
spread with the paste, cover with large fresh mushrooms, sprinkle
with crumbs, dot with butter, and brown in the oven. Serve very
hot in the same dish.</p>
<h3>BAKED FILLETS OF SOLE—II</h3>
<p class="indent">
Put the prepared fillets in a buttered baking-dish, sprinkling
with chopped onion, parsley, and mushrooms, and seasoning with
salt and pepper. Add a tablespoonful of butter and enough white
wine and white stock in equal parts to keep from burning. Bake,
basting frequently. Cook together one tablespoonful each of butter
and flour, add a cupful of brown stock and cook until thick, stirring
constantly. Take up the <SPAN name="page_381"><span class="page">Page
381</span></SPAN> fish, drain the liquor from the pan into the sauce,
and reheat. Spread the sauce over the fish, sprinkle with crumbs,
dot with butter, and brown in the oven.</p>
<h3>FILLETS OF SOLE BAKED IN WHITE WINE</h3>
<p class="indent">
Butter a baking-dish and put into it six fillets of sole. Add half
a cupful of hot water and a tablespoonful of lemon-juice. Cook
together one tablespoonful each of butter and flour, seasoning
with minced parsley, grated onion, salt, cayenne, and powdered
mace. Add one cupful of white wine and cook until thick, stirring
constantly. Drain the fish, pour the sauce over, and serve.</p>
<h3>BAKED SOLE WITH WINE SAUCE</h3>
<p class="indent">
Clean a large sole, trimming off the gills and dark skin and scraping
the white side. Make a deep cut on each side of the back-bone and
take off the fins. Put into a buttered baking-pan with salt and
pepper to season and two cupfuls of white wine. Bake for twenty
minutes. Cook together one tablespoonful of butter and two of flour,
add a cupful of cold water and cook until thick, stirring constantly.
Strain the liquor from the fish into the sauce, bring to the boil,
add one <SPAN name="page_382"><span class="page"></span></SPAN>
tablespoonful each of butter and minced parsley, pour over the
fish and serve.</p>
<h3>FRIED SOLE—I</h3>
<p class="indent">
Remove the skin, dip in beaten egg, then in crumbs, and fry in deep
fat. Serve with any preferred sauce.</p>
<h3>FRIED SOLE—II</h3>
<p class="indent">
Skin and clean a pair of soles and marinate for an hour in oil
and lemon-juice. Dip in egg and crumbs and fry in deep fat. Cool,
trim, dip into melted butter, then into the beaten yolks of eggs,
then into seasoned crumbs. Sprinkle with grated Parmesan cheese
and broil slowly, basting with melted butter if needed. Serve with
Maître d'Hôtel Sauce.</p>
<h3>FRIED FILLETS OF SOLE—I</h3>
<p class="indent">
Marinate a sole for an hour in white wine, seasoned with salt,
pepper, and sweet herbs. Drain, cut into fillets, dip in milk, dredge
with flour, and fry in hot lard.</p>
<h3>FRIED FILLETS OF SOLE—II</h3>
<p class="indent">
Sprinkle the prepared fillets with salt, pepper, and lemon-juice,
dip in egg and crumbs, repeat, fry in fat to cover, and serve with
Tartar Sauce.</p>
<h3><SPAN name="page_383"><span class="page"></span></SPAN> FRIED FILLETS OF SOLE À L'ORLY</h3>
<p class="indent">
Soak the prepared fillets for an hour in lemon-juice seasoned with
grated onion, minced parsley, salt and pepper. Drain, dry, dredge
with flour or dip in batter. Fry in deep fat and serve with Tomato
Sauce.</p>
<h3>FRIED SOLE À L'ANGLAISE</h3>
<p class="indent">
Dredge the prepared fish with flour, brush with the beaten yolk
of an egg, cover with crumbs, and fry in deep fat.</p>
<h3>FRIED SOLE À LA COLBERT—I</h3>
<p class="indent">
Cut the fish into fillets, dip in milk, then in flour, and fry
brown. Serve with melted butter and garnish with lemon and parsley.</p>
<h3>FRIED SOLE À LA COLBERT—II</h3>
<p class="indent">
Select six small soles, cut off their heads, and make an incision
down the back-bone. Season with salt, pepper, and lemon-juice, dip
in egg and crumbs, fry in hot fat, drain, and serve with Colbert
Sauce.</p>
<h3>FRIED SOLES WITH SHRIMP SAUCE</h3>
<p class="indent">
Fillet the fish, dip in flour, then into egg and crumbs, fry in
deep fat, and serve with Shrimp Sauce.</p>
<h3><SPAN name="page_384"><span class="page"></span></SPAN> SOLE À L'AURORE</h3>
<p class="indent">
Butter a shallow platter, lay a sole upon it, cover with buttered
paper and put into the oven for ten minutes. Take it out and remove
the back-bone, filling its place with chopped onions and parsley.
Replace the upper side of the fish, cover with a cupful of Cream
Sauce and put in the oven for ten or fifteen minutes. Rub the yolks
of hard-boiled eggs through a sieve over the fish, and garnish
with the whites in rings, sliced lemon, and parsley.</p>
<h3>FILLETS OF SOLE À LA BERCY</h3>
<p class="indent">
Cook some fillets of sole in butter, seasoning with salt, pepper,
and minced onion. Take up the fish, add two tablespoonfuls of butter,
a teaspoonful of minced parsley, and the juice of a lemon. Pour
over the fish and serve.</p>
<h3>FILLETS OF SOLE À LA BORDEAUX</h3>
<p class="indent">
Season the prepared fillets with salt and pepper, dip in melted
butter, then into flour, then into beaten eggs, then into bread-crumbs.
Fry brown in deep fat, garnish with lemon and parsley, and serve
with Tomato Sauce.</p>
<h3><SPAN name="page_385"><span class="page"></span></SPAN> SOLES À LA COLBERT</h3>
<p class="indent">
Skin and trim the soles and boil in salted water until done. Chop
fine a head of endive and fry it in butter. Add two cupfuls of
stock, bring to the boil, take from the fire, and add the yolk
of an egg beaten smooth with a little cream. Place the soles on
a hot dish, pour over the sauce, and serve.</p>
<h3>FILLETS OF SOLE À LA CRÈME</h3>
<p class="indent">
Simmer the prepared fillets in salted and acidulated water to cover,
seasoning with salt and pepper, sliced onion, cloves, and parsley.
Cook together a tablespoonful each of butter and flour and add
one cupful of cream and half a cupful of stock. Cook until thick,
stirring constantly. Take from the fire, season with salt and pepper,
and add the yolks of two eggs beaten smooth with a teaspoonful of
lemon-juice and a tablespoonful of melted butter. Pour the sauce
over the fillets and serve.</p>
<h3>SOLE À LA DIEPPOISE</h3>
<p class="indent">
Butter a baking-dish, sprinkle with chopped shallot, and lay upon
it the fillets of three soles. Add half a wineglassful of white
wine and three tablespoonfuls of mushroom <SPAN name="page_386"><span class="page"></span></SPAN> liquor. Cook for six minutes,
take up, and reduce the liquid half by rapid boiling. Add to it
one cupful of Allemande Sauce, a dozen cooked mussels or oysters,
and half a dozen small cooked mushrooms. Take from the fire, add
a tablespoonful of butter and the juice of half a lemon. Pour over
the fish and serve.</p>
<h3>FILLETS OF SOLE À LA FRANÇAISE</h3>
<p class="indent">
Fry the fillets with a chopped onion and a tablespoonful of chopped
parsley in seasoned butter. Serve with Italian Sauce.</p>
<h3>FILLETS OF SOLE À L'ITALIENNE</h3>
<p class="indent">
Arrange the prepared fillets in a buttered saucepan, with salt,
pepper, chopped onion, and half a cupful of white wine. Cook for
ten minutes and drain carefully, reserving the liquid. Add four
tablespoonfuls of chopped mushrooms, and two cupfuls of Spanish
Sauce. Add a tablespoonful of butter, a teaspoonful of minced parsley,
and the juice of half a lemon. Pour over the fish and serve.</p>
<h3>FILLETS OF SOLE À LA JOINVILLE</h3>
<p class="indent">
Season the prepared fillets with salt, pepper, and grated nutmeg,
and put into a buttered <SPAN name="page_387"><span class="page">Page
387</span></SPAN> baking-pan with a tablespoonful of butter and half
a cupful of white wine. Cover, cook for ten minutes, and drain,
reserving the liquid. Arrange on a serving-dish and cover with cooked
mushrooms, oysters, and lobster. Cook together two tablespoonfuls
each of butter and flour, add the fish gravy and two cupfuls of
white stock, and cook until thick, stirring constantly. Take from
the fire, add the yolks of four eggs beaten with the juice of half
a lemon, two tablespoonfuls of butter, a pinch of red pepper, and
enough pounded lobster coral to tint. Pour the sauce over the fish
and serve.</p>
<h3>FILLETS OF SOLE À LA JOINVILLE—II</h3>
<p class="indent">
Butter a flat baking-dish and arrange in it, crown-shaped, the
prepared and cleaned fillets of three soles. Add half a wineglassful
of white wine, three tablespoonfuls of mushroom liquor, and salt
and pepper to season. Cook for six minutes, take up the fish, and
put on a hot dish. Cover with Allemande Sauce, garnish with broiled
mushrooms and serve.</p>
<h3>SOLE À LA MAÎTRE D'HÔTEL</h3>
<p class="indent">
Simmer fillets of sole for six minutes in salted and acidulated
water to cover. Drain and serve with Maître d'Hôtel
Sauce.</p>
<h3><SPAN name="page_388"><span class="page"></span></SPAN> FILLETS OF SOLE À LA MAÎTRE D'HÔTEL</h3>
<p class="indent">
Put the fillets into a buttered baking-tin, sprinkle with salt
and lemon-juice, cover with buttered paper, and cook in a hot oven
for six minutes. Put the bones and trimmings of the fish into a
saucepan with cold water to cover and simmer slowly. Cook together
one tablespoonful of butter and two of flour, add the strained fish
stock, and cook until thick, stirring constantly. Add one-fourth
cupful of cream, reheat, take from the fire, add a tablespoonful
of minced parsley, a dash of lemon-juice, and salt and pepper to
season. Arrange the fillets on a hot platter, drain the liquid
from the pan into the sauce, pour over the fish, and serve.</p>
<h3>FILLETS OF SOLE À LA MARÉCHALE</h3>
<p class="indent">
Season the prepared fillets with salt, pepper, and lemon-juice,
and cover with a thin coating of Béchamel Sauce. Put on ice
for an hour, dip in crumbs, then in beaten egg, then in crumbs,
and sauté in clarified butter, drain, and serve with
Béchamel Sauce.</p>
<h3>SOLE À LA NORMANDY—I</h3>
<p class="indent">
Make a stuffing of bread-crumbs, sweet <SPAN name="page_389"><span class="page"></span></SPAN> herbs, oysters, mushrooms, truffles,
and a quarter of a pound of ham, all chopped very fine and mixed
to a paste with stock. Stuff the fish with this, sprinkle with
lemon-juice, dot with butter, sprinkle with crumbs, minced parsley,
and salt and pepper to season. Add half a cupful of white stock and
bake slowly, basting frequently and adding more stock if required.</p>
<h3>SOLE À LA NORMANDY—II</h3>
<p class="indent">
Butter a baking-dish and cover with sliced onions, parboiled. Lay
the sale upon them, seasoning with salt, pepper, grated nutmeg,
and minced parsley. Add the juice of a lemon and white wine to
cover. Bake in a slow oven, basting with the gravy, and adding
melted butter if necessary. Serve with a sauce made by adding half
a cupful of cream to the gravy and thickening with a tablespoonful
each of butter and flour cooked together.</p>
<h3>SOLE À LA NORMANDY—III</h3>
<p class="indent">
Put the fillets from three soles in a buttered saucepan with half a
wineglassful of white wine, three tablespoonfuls of mushroom liquor,
and salt and pepper to season. Cover and cook for six minutes, drain,
and arrange on a serving-dish. Boil the gravy for five minutes, <SPAN name="page_390"><span class="page"></span></SPAN> add a cupful
of Allemande Sauce, a dozen oysters, and six sliced mushrooms. Take
from the fire, add a tablespoonful of butter and the juice of half
a lemon, pour over the fish, and serve.</p>
<h3>SOLE À LA NORMANDY—IV</h3>
<p class="indent">
Butter a baking-dish and put the fish into it with two dozen oysters,
a dozen mussels, a chopped onion, a sprig each of thyme and parsley,
a tablespoonful of butter, and salt and pepper to season. Add one
cupful each of red wine and stock, cover, and cook until nearly
done. Drain and keep warm, lay the oysters and mussels over the
sole. Add to the liquid enough stock to make the required quantity
of sauce, strain, and thicken with flour cooked in butter. Take
from the fire, add the beaten yolks of two eggs, pour over the
fish, and serve.</p>
<h3>FILLETS OF SOLE À LA NORMANDY</h3>
<p class="indent">
Put the fillets in a buttered saucepan with salt and pepper to
season, a tablespoonful of butter, a chopped onion, and half a
cupful of white wine. Cover and cook for ten minutes, then take
up the fish and drain carefully. Cook together without browning,
two tablespoonfuls each of butter and flour, add the <SPAN name="page_391"><span class="page"></span></SPAN> liquid drained
from the pan and enough oyster liquor and white stock to make three
cupfuls of sauce. Cook until thick, stirring constantly, skim,
take from the fire, and add the yolks of four eggs well-beaten,
two tablespoonfuls of butter in small bits, the juice of half a
lemon, and a few cooked oysters, mussels, and scallops cut fine.
Pour the sauce over and serve.</p>
<h3>FILLETS OF SOLE À L'ORLY</h3>
<p class="indent">
Marinate the prepared fillets for half an hour in lemon-juice with
pepper and salt to season. Put the trimmings of the fish into a
saucepan with a bunch of sweet herbs and white wine to cover. Season
with salt and pepper, boil rapidly for fifteen minutes and strain.
Dredge the fillets with flour, fry in boiling fat, and serve the
sauce separately.</p>
<h3>FILLETS OF SOLE À LA PROVENCE</h3>
<p class="indent">
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.</p>
<h3><SPAN name="page_392"><span class="page"></span></SPAN> FILLETS OF SOLE À LA ROUEN</h3>
<p class="indent">
Put the prepared fillets into a buttered baking-pan and squeeze
lemon-juice over them. Cover with buttered paper and bake. Cook
together one tablespoonful each of butter 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.</p>
<h3>FILLETS OF SOLE À LA TROUVILLE</h3>
<p class="indent">
Put the prepared fillets into a buttered 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 quantity of sauce, and thicken with
two tablespoonfuls each of butter and flour cooked together. Pour
the sauce over, sprinkle with crumbs, dot with butter, and brown
in the oven.</p>
<h3>FILLETS OF SOLE À LA VÉNITIENNE—I</h3>
<p class="indent">
Put the prepared fillets into a buttered pan <SPAN name="page_393"><span class="page"></span></SPAN> 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 butter 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 butter. Pour the sauce over the fish, sprinkle
with chopped parsley, and serve.</p>
<h3>FILLETS OF SOLE À LA VÉNITIENNE—II</h3>
<p class="indent">
Simmer the fillets for ten minutes in a saucepan with clarified
butter, lemon-juice, white pepper, and salt. Simmer other fillets
without trimming 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.</p>
<h3>SOLE AU GRATIN—I</h3>
<p class="indent">
Make a paste of bread-crumbs and chopped <SPAN name="page_394"><span class="page"></span></SPAN> mushrooms, seasoning with pepper,
salt, and minced parsley, and using cream for the liquid. Butter a
serving-dish, spread with a layer of the paste, lay the fish upon
it, and pour over it a wineglassful of white wine and an equal
quantity of veal or chicken stock. Cover with crumbs, dot with
butter, and brown in the oven. Serve in the dish in which it was
cooked.</p>
<h3>SOLE AU GRATIN—II</h3>
<p class="indent">
Butter 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 butter, add half a wineglassful of
white wine, and bake until done.</p>
<h3>SOLE AU GRATIN—III</h3>
<p class="indent">
Put the prepared fish into a buttered 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.</p>
<h3>SOLE AU GRATIN—IV</h3>
<p class="indent">
Cook together in butter a chopped onion, <SPAN name="page_395"><span class="page"></span></SPAN> 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 buttered baking-dish and lay
the seasoned fillets upon it. Add half a wineglassful of white
wine and bake for five minutes. Cover with fresh mushrooms, pour
over a cupful of Spanish Sauce, sprinkle with crumbs, dot with
butter, and brown in the oven. Squeeze the juice of half a lemon
over it and serve.</p>
<h3>STEWED SOLES WITH OYSTER SAUCE</h3>
<p class="indent">
Soak the fish for two hours in seasoned vinegar and simmer until
done in salted and acidulated water. Serve with Oyster Sauce.</p>
<h3>FILLETS OF SOLE WITH ANCHOVIES</h3>
<p class="indent">
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.</p>
<h3>FILLETS OF SOLE IN CASES</h3>
<p class="indent">
Fry in butter one cupful of chopped mushrooms, two tablespoonfuls of
chopped onion, and one tablespoonful of minced parsley, seasoning with
pepper and salt. Cut the <SPAN name="page_396"><span class="page">Page
396</span></SPAN> soles in fillets, spread with the mixture, tie with
thread, put into a buttered 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.</p>
<h3>FILLETS OF SOLE WITH FINE HERBS</h3>
<p class="indent">
Prepare according to directions given for Fillets of Sale à
la Joinville—II, adding to the sauce a chopped onion and two
shallots browned in butter, with twice the quantity of chopped
mushrooms, and a bean of garlic. Season with salt, pepper, and
minced parsley.</p>
<h3>SOLES WITH FINE HERBS</h3>
<p class="indent">
Trim the fish and put into a buttered 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 buttered 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 butter, the juice of half
a lemon, and a teaspoonful of minced parsley. Pour over the fish
and serve.</p>
<h3>FILLETS OF SOLE WITH MUSHROOMS</h3>
<p class="indent">
Bake the fillets for ten minutes and cool. <SPAN name="page_397"><span class="page"></span></SPAN> Cook together one tablespoonful
each of butter 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.</p>
<h3>FILLETS OF SOLE WITH OYSTERS</h3>
<p class="indent">
Fry the fillets in butter and cover with Allemande Sauce to which
chopped cooked oysters have been added.</p>
<h3>FILLETS OF SOLE WITH RAVIGOTE SAUCE</h3>
<p class="indent">
Fry the fillets in seasoned butter, adding a little lemon-juice
when done. Pour over Ravigote Sauce and serve.</p>
<h3>FILLETS OF SOLE IN TURBANS</h3>
<p class="indent">
Put the bones and trimmings 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 <SPAN name="page_398"><span class="page"></span></SPAN> a Cream
Sauce, using for liquid half fish stock and half milk or cream.
Pour over the fish and serve.</p>
<h3>FILLETS OF SOLE WITH WINE</h3>
<p class="indent">
Butter a baking-pan, lay the fillets in it, season with salt and
pepper, and spread with butter. Add half a cupful of white wine,
cover with buttered paper, and bake for five or ten minutes. Take
up the fish carefully and add to the liquid a teaspoonful each
of butter 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.</p>
<h3>ROLLED FILLETS OF SOLE</h3>
<p class="indent">
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 butter. Spread long narrow fillets
of sole with the butter, roll and fasten with wooden tooth-picks.
Sprinkle with salt, pepper, and lemon-juice, and bake, wrapping in
buttered paper if desired. These fillets may be fried in butter
with parsley and onions, or dipped in egg and crumbs, and fried
in deep fat, or cooked with wine and lemon-juice in stock <SPAN name="page_399"><span class="page"></span></SPAN> made from
the bone and trimmings, and served with the strained stock thickened
with butter and flour cooked together.</p>
<h3>STUFFED FILLETS OF SOLE</h3>
<p class="indent">
Wind long, thin, narrow fillets of sole around small carrots to
keep their shape, fastening with tooth-picks. Simmer the trimmings
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 butter
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.</p>
<h3>CHAUDFROID OF SOLES</h3>
<p class="indent">
Marinate the fillets of three soles in seasoned lemon-juice. Chop
half a dozen mushrooms and cook for five minutes in butter, <SPAN name="page_400"><span class="page"></span></SPAN> seasoned
with pepper and salt. Add enough bread-crumbs to make a smooth
paste, cool, and spread on the fillets. Fold each piece of fish
so that the stuffing will be in the middle, arrange on a buttered
baking-dish, cook in a moderate oven, and cool. Cook together one
tablespoonful each of butter and flour, and add one cupful of fish
stock made from the bones and trimmings of the soles. Take from
the fire, add a little cream, and stir until cold. Pour the sauce
over the fillets, garnish with lemon, parsley, and hard-boiled
eggs, and serve very cold.</p>
<h3>FRITTERS OF SOLE</h3>
<p class="indent">
Rub two tablespoonfuls of butter into half a pound of flour, add
a pinch of salt, the beaten yolk of an egg, and enough cold water
to make a very stiff paste. Roll the paste very thin and cut into
pieces large enough to wrap fillets of sole, which have been seasoned
with pepper and salt, and lemon-juice. Fry in deep fat and serve
with Tartar Sauce.</p>
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