A guide to modern cookery

Open and poach twelve oysters. Poach the fillets of sole, folded, in the oyster liquor strained through linen, and a piece of butter as large as a walnut. Arrange in an oval on a dish; garnish the centre with the poached oysters (cleared of their beards), and coat the fillets of sole and the oysters with Normande sauce combined with the reduced cooking-liquor of the fillets. 889—FILETS DE SOLES NELSON Fold the fillets, and poach them in fish fumet. Arrange them in a circle on a dish; coat them with whitewine sauce, and glaze quickly. Garnish the centre of the dish with a pyramid of potatoballs cooked in butter and of a light-brown colour. Surround the fillets with poached milt. 890—FILETS DE SOLES NEW-BURG Prepare a lobster 4 la New-burg, in accordance with one of the recipes given (No. 948 and 949). Cut the tail into as many slices as there are fillets of sole, and keep them hot. Cut the remainder of the lobster meat into dice, and add these to the sauce. Fold the fillets of sole, and poach them in fish fumet. Arrange them in an oval on a dish; lay a slice of lobster upon each fillet, and coat with the lobster-sauce eombined with the dice, prepared as directed above. 891—FILETS DE SOLES ORIENTALE Prepare the fillets exactly as those 4 la New-burg, but season the sauce with curry. Having dished and sauced the fillets, set a pyramid of rice a l*Indienne in the middle of the dish, or send the rice to the table separately, in a timbale; either way will be found to answer. 892—FILETS DE SOLES PERSANE Prepare the fillets as in the case of those 4 la New-burg, but season the sauce with Paprika, and add thereto one oz. of capsicums cut into large dice. Send some pilaff rice with saffron to the table separately. 893—FILETS DE SOLES ORLY Season the fillets; dip them into batter and, a few minutes before serving, put them into very hot fat. Drain them; dish them on a napkin with fried parsley, and serve a tomato sauce separately. N.B.—There are several ways of preparing these fillets of sole. Thus they may be simply dipped in milk, dredged, and impaled on a hatelet. They may also be marinaded, treated a l’anglaise, and twisted into cork-screw shape. Always, however, dish them on a napkin with fried parsley and, in every case, send a tomato sauce to the table separately. This last accompaniment is essential. 894—FILETS DE SOLES OLGA, otherwise ‘‘ OTERO” Bake beforehand, in the oven, as many fine, well-washed potatoes as there are fillets of sole. As soon as they are done, remove a piece of the baked shell, and withdraw the pulp in such wise as to leave nothing but the long, parched shells. Fold ' the fillets, and poach them with a little excellent fish fumet. Garnish the bottom of each prepared shell with a tablespoonful of shelled shrimps’ tails, cohered with a white-wine sauce. Put a poached fillet of sole upon this garnish; cover with sufficient Mornay sauce to completely fill the shell; sprinkle with grated cheese, and glaze quickly. Dish on a napkin the moment the fillets have been taken from the oven, and serve immediately. 895—FILETS DE SOLES POLIGNAC Fold the fillets, and poach them in one-quarter pint of white wine, a few tablespoonfuls of the cooking-liquor of mushrooms, and a piece of butter about the size of a walnut. Dish the fillets in an oval. Reduce the cooking-liquor to half; thicken it by means of two tablespoonfuls, bare, of fish velouté; finish the sauce with one oz. of butter, and add thereto three small, cooked, finely-minced mushrooms, and one tablespoonful of a julienne of truffles. Coat the fillets with sauce, and set to glaze. 896—FILETS DE SOLES PAYSANNE