A guide to modern cookery

Select some fine fillets of soles; fold them, and poach them in the cooking-liquor of mushrooms, and butter, taking care to keep them very white. Arrange them in an oval, with their tails pointing upwards and the carapace of a crayfish fixed on each fillet; and garnish the middle of the dish with a salpicon or a short julienne, consisting of one and one-half oz. of cooked mushrooms, one-half oz. of truffle, and one and one-half oz. of shrimps’ tails cohered by means of a few tablespoonfuls of Joinville sauce. Coat the fillets and the garnish with the same sauce, and deck each fillet with a fine slice of truffle coated with meat-glaze. They may also be served after the old-fashioned way, as follows :— Set the garnish in the middle of the dish, shaping it like a dome; coat it with Joinville sauce, and surround it with the fillets of sole, which should slightly overlap one another and have their tails uppermost. Fix a carapace of crayfish on the tail of each fillet, and deck each with a slice of very black truffle. With this method of dishing, the garnish alone is coated with sauce, the fillets thus forming a white, encircling border. 878—FILETS DE SOLES JUDIC Fold, and poach the fillets in butter and lemon juice. Arrange them in an oval round a dish, laying each upon a nice little braised and trimmed half lettuce, and place upon each fillet a quenelle of sole mousseline-forcemeat in the shape of a flattened oval, poached at the time of dishing up. Coat with Mornay sauce and glaze quickly. When taking the dish out of the oven, encircle the fillets of sole with a thread of buttered meat-glaze. 879—FILETS DE SOLES A LA HONGROISE Fry in butter, without colouration, one small tablespoonful of chopped onion seasoned with a very little paprika; moisten with three tablespoonfuls of white wine and one-sixth pint of fish fuwmet; add two small peeled, pressed, and roughly-chopped tomatoes, and set to cook for seven or eight minutes. Fold the fillets of sole; lay them on a buttered dish; pour the above preparation thereon, and poach them. Arrange them in a circle on a dish; reduce their cooking-liquor to a stiff consistence; add a few tablespoonfuls of cream and a few drops of lemon juice, and coat the fillets with this sauce. 880-—-FILETS DE SOLES LADY EGMONT Fold the fillets, and poach them in a few tablespoonfuls of excellent fish fumet. Also for every four fillets (z.e., per sole) finely mince one oz. of well-cleaned mushrooms, and cook them quickly in butter, lemon juice, a little salt, and pepper. This done, add the cooking-liquor to the fish fumet, and keep the cooked minced mushrooms hot. Reduce the combined cooking-liquor and fish fumet to half; add thereto one oz. of butter and two tablespoonfuls of cream; and to the resulting sauce add the reserved minced mushrooms and two tablespoonfuls of freshly-cooked and well-drained asparagus-heads, uncooled. Serve the fillets of sole on an earthenware dish, coat them with the above garnish, and set to glaze quickly in a fierce oven or at the salamander. 881—FILETS DE SOLES MARINETTE Poach a sole in fish fwmet and the cooking-liquor of mushrooms, and drain it on a napkin. When it is still lukewarm, carefully raise its fillets and trim them. Break an egg into a bowl; beat it well, and add enough grated Gruyére and Parmesan to it (mixed in equal quantities) to produce a dense paste. Mix a dessertspoonful’ of cold Béchamel sauce with this paste; add salt and cayenne pepper; spread an even thickness of one inch of it over two of the fillets of sole; lay thereon the two remaining fillets, and put aside in the cool. When the egg and cheese paste is very stiff, dip the fillets in a Villeroy sauce, and leave the latter to cool. Then treat the stuffed and sauced fillets a l’anglaise, and fry them, just before serving, in very hot fat.