A guide to modern cookery

1. Put a preparation of Duchesse potatoes in a piping-bag fitted with a large, grooved pipe, and describe therewith an ornamental design containing as many divisions as there are fillets of sole. Lightly gild and brown in the oven. This design, consisting of scroll-work, should be prepared before poaching the fillets. Lay a fillet in each division of the design, and coat with American sauce, prepared with curry and combined with the meat of the lobster (cut into small dice) which has served in the preparation of the sauce. Take care that no sauce touches the scroll-work, which should remain well-defined. 2. Bake some large potatoes in the oven. Open them; remove their pulp, and put into each baked shell a tablespoonful of American sauce au currie referred to above. Adda poached fillet of sole; coat with American sauce; dish these garnished potatoes on a napkin, and serve very hot. 871—FILETS DE SOLES AUX CHAMPIGNONS Stew two oz. of small mushrooms in butter. Fold the fillets, and poach them in one-sixth pint of the cooking-liquor of mushrooms, and a piece of butter the size of a walnut. Arrange the fillets in an oval, and garnish the centre of the dish with the stewed mushrooms. Reduce the cooking-liquor of the fillets to one-third; add thereto two tablespoonfuls of velouté; finish the sauce with one oz. of butter, and coat the fillets and the garnish. 872—_FILETS DE SOLES AUX CREVETTES Fold the fillets, and poach them in fish fumet. Dish them in an oval; garnish the middle with one oz. of shelled shrimps’ tails, kept very hot, and coat the fillets and the garnish with shrimp sauce. 873—FILETS DE SOLES CHAUCHAT Poach the fillets of sole, folded, in butter and lemon juice. Coat the bottom of a dish with Mornay sauce, and set the fillets of sole thereon in the form of an oval. Surround the fish with roundels of cooked potatoes turned to the shape of corks. Cover the fillets and the garnish with Mornay sauce, and glaze quickly in a fierce oven or at the salamander. 874--FILETS DE SOLES BERCY Butter the bottom of the dish intended for the soles, and sprinkle it with two finely-chopped shallots. Lay the fillets lengthwise upon the dish, side by side; moisten with three tablespoonfuls of white wine and as much fish fumet, and add one-half oz. of butter cut into small pieces. Cook in the oven, basting frequently the while, and glaze at the last minute. Besprinkle with a few drops of lemon juice, and when about to serve drop a pinch of chopped parsley upon each fillet. Or, poach the fillets with chopped shallots, and increase the moistening. As soon as the fillets are ready, drain off their cooking-liquor into a vegetable-pan; reduce it speedily to onethird, and add a few drops of meat-glaze, a little lemon juice, one-half oz. of butter, and one pinch of chopped parsley. Coat the fillets, and set to glaze quickly. N.B.—Sole a la Bercy may be prepared after either of the two methods. 875—FILETS DE SOLES DEJAZET Treat the fillets of sole à l'Anglaise and grill them as explained under No. 830. Dish them, cover them thinly with half-melted tarragon butter, and deck each fillet with five or six parboiled, tarragon leaves. 876—FILETS DE SOLES GRAND DUC Fold the fillets of soles over, and poach them in fish fumet and the cooking-liquor of mushrooms. Arrange them in an oval on a dish, with their tails pointing inwards; place a fine slice of truffle in the middle of each fillet, and between each of the latter three shelled crayfishes’ tails. Coat with Mornay sauce, and set to glaze quickly. When taking the dish from the oven, set in its centre a fine heap of very green asparagus-heads, cohered with butter at the moment of dishing. 877—FILETS DE SOLES JOINVILLE