A nice plump, medium-sized sole is best for this. Clean it, remove the black skin, and cut off the head and fins. Take a fireproof dish large enough to hold the sole comfortably, and grease it with a little butter. Chop the shallot and mushrooms, mix them with the chopped parsley and a little grated lemon rind, and sprinkle half this mixture over the dish. Score the sole across on both sides, and lay it on the top with the white skin down- wards. Sprinkle the rest of the chopped ingredients on the top, and season with pepper, salt, and a little lemon juice. Cover with the bread-crumbs and put on the butter in small pieces. Pour the wine or stock round, and bake in a moderate oven about 20 minutes. The fish must be served on the dish on which it is cooked. A few button mushrooms or some parsley and cut lemon may be used as a garnish. Notes. — Almost any white wine may be used, such as Graves, Chablis, Sauterne, or Hock. If stock is used instead of wine a little glaze should be melted in it to give a richer flavour. Care must be taken not to use too much liquid, as the fish should only be moist, not sloppy. Any other flat fish may be cooked in the same way. Time to bake, 20 to 30 minutes. Sufficient for 3 or 4 persons. 253. Fillets of Sole with Cheese (Filets de Sole au Parmesan or a la Mornay) 1 sole. 2 or 3 oz. grated Par- mesan. Salt, cayenne. 1 oz. butter, § oz. flour. J pt. fish stock. A little lemon juice. To Prepare the Fish. — Skin and fillet the sole, and make some stock with the trimmings (see p. 78). Trim the fillets neatly, and lay them on a board with the side from which the skin was taken uppermost. Season with pepper, salt, and a little lemon juice. Double each fillet over lengthwise, place them on a greased baking tin, cover with greased paper, and bake in a moderate oven from 10 to 15 minutes. The fish is ready when it has lost its clear appearance and looks a creamy white. To Prepare the Sauce. — Melt the butter in a small saucepan, add to it the flour, and mix to- gether with a wooden spoon until smooth ; pour in the fish stock (slightly cooled) and stir until boiling. Boil for 2 to 3 minutes to thoroughly cook the flour, and season to taste wfith salt, cayenne, and a squeeze of lemon juice. The sauce must be thick enough to coat the fish. Add most of the cheese to the sauce, but do not boil again. Any liquid left in the tin after cooking the fish should be strained into the sauce. To Dish the Fish. — Arrange the fillets on a hot dish, one leaning against the other, either in a G 98 COOKERY FOR EVERY HOUSEHOLD straight row or in a circle. Cover them with the sauce, sprinkle the remainder of the cheese on the top, and brown quickly in the oven or under the gas grill. Sufficient for 3 or 4 persons. 254. Fillets of Sole a la Creme (Filets de Sole a la Creme) Prepare in the same way as Fillets of Sole with Cheese, omitting the cheese and adding 2 or 3 table-spoonfuls of cream to the sauce instead of some of the stock. The fish may be decorated with a little finely-chopped parsley, hard-boiled and sieved yolk of egg, or chopped truffle and lobster coral. 255. Sole a la Maitre d’Hotel Prepare and cook in the same way as Sole with Cheese, adding 1 table-spoonful very finely-chopped parsley instead of the cheese to the sauce. Deco- rate with fancy-shaped croutons of fried bread or pastry.

AI-modernized reading of the original text

A nice plump, medium-sized sole is best for this. Clean it, remove the black skin, and cut off the head and fins. Take a fireproof dish large enough to hold the sole comfortably, and grease it with a little butter. Chop the shallot and mushrooms, mix them with the chopped parsley and a little grated lemon rind, and sprinkle half this mixture over the dish. Score the sole across on both sides, and lay it on the top with the white skin downwards. Sprinkle the rest of the chopped ingredients on the top, and season with pepper, salt, and a little lemon juice. Cover with the bread-crumbs and put on the butter in small pieces. Pour the wine or stock round, and bake in a moderate oven about 20 minutes. The fish must be served on the dish on which it is cooked. A few button mushrooms or some parsley and cut lemon may be used as a garnish. Notes. — Almost any white wine may be used, such as Graves, Chablis, Sauterne, or Hock. If stock is used instead of wine a little glaze should be melted in it to give a richer flavour. Care must be taken not to use too much liquid, as the fish should only be moist, not sloppy. Any other flat fish may be cooked in the same way. Time to bake, 20 to 30 minutes. Sufficient for 3 or 4 persons. 253. Fillets of Sole with Cheese (Filets de Sole au Parmesan or a la Mornay) 1 sole. 2 or 3 oz. grated Parmesan. Salt, cayenne. 1 oz. butter, § oz. flour. J pt. fish stock. A little lemon juice. To Prepare the Fish. — Skin and fillet the sole, and make some stock with the trimmings (see p. 78). Trim the fillets neatly, and lay them on a board with the side from which the skin was taken uppermost. Season with pepper, salt, and a little lemon juice. Double each fillet over lengthwise, place them on a greased baking tin, cover with greased paper, and bake in a moderate oven from 10 to 15 minutes. The fish is ready when it has lost its clear appearance and looks a creamy white. To Prepare the Sauce. — Melt the butter in a small saucepan, add to it the flour, and mix together with a wooden spoon until smooth ; pour in the fish stock (slightly cooled) and stir until boiling. Boil for 2 to 3 minutes to thoroughly cook the flour, and season to taste with salt, cayenne, and a squeeze of lemon juice. The sauce must be thick enough to coat the fish. Add most of the cheese to the sauce, but do not boil again. Any liquid left in the tin after cooking the fish should be strained into the sauce. To Dish the Fish. — Arrange the fillets on a hot dish, one leaning against the other, either in a G straight row or in a circle. Cover them with the sauce, sprinkle the remainder of the cheese on the top, and brown quickly in the oven or under the gas grill. Sufficient for 3 or 4 persons. 254. Fillets of Sole a la Creme (Filets de Sole a la Creme) Prepare in the same way as Fillets of Sole with Cheese, omitting the cheese and adding 2 or 3 table-spoonfuls of cream to the sauce instead of some of the stock. The fish may be decorated with a little finely-chopped parsley, hard-boiled and sieved yolk of egg, or chopped truffle and lobster coral. 255. Sole a la Maitre d’Hotel Prepare and cook in the same way as Sole with Cheese, adding 1 table-spoonful very finely-chopped parsley instead of the cheese to the sauce. Decorate with fancy-shaped croutons of fried bread or pastry.

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