Cassell's dictionary of cookery

seasoning of mace and cayenne. Fillet the sole, and divide the pounded shrimps into four portions. Spread a portion upon each fillet, roll it up from the tail to the head, and tie it with twine. Lay the rolls in a thickly-buttered baking-dish, sprinkle bread-crumbs thickly over them, pour clarified butter upon them, and add a wine-glassful of clear stock and half a tea-spoonful of essence of anchovy. Bake the soles in a moderate oven. When done enough, take up the soles, mix a little lemon- juice with the sauce, and strain it over the fish. Time to bake, about twenty minutes. Probable cost, one large sole, Is. 6d. or more. Sufficient for four persons. Sole, Filleted and served with. Mussels. — FiUet a large fresh sole, divide the fillets into halves, rub them with a freshlycut lemon, and let them stand in a cool place for an hour. Wash and brush a quart of mussels ; put them into a saucepan without any liquor, and put with them a tea-spoonful of salt, a pinch of grated lemon-rind, half a blade of mace, two allspice, half a bay-leaf, and, if liked, a piece of garlic the size of a pea. Lay a clean cloth upon the fish, and shake the pan over the fire till the shells open. Turn them out, remove the beard from each one, take the fish out of the shells, and strain the liquor. Put the filleted soles into a saucepan with a slice of fresh butter, and add a small glassful of madeira and an equal quantity of the strained liquor. Let them boil up once, then draw the saucepan to the side, and simmer very gently until done enough. Put in the mussels and the remainder of the liquor ; simmer the preparation for two minutes. Lay the soles on a dish, put the mussels upon them, and keep them hot till the sauce is ready. Let the sauce cool for half a minute, stir quickly into it the yolk of an egg beaten up with two table-spoonfuls of thick cream, and when it is smooth pour it over the fish. Serve immediately. Time to simmer the soles, about a quarter of an hour. Probable cost, one large sole. Is. 6d. to 2s. Sufficient for four or five persons. Sole, Filleted, with White Sauce. — Fillet a large sole, and season the fillets with a little pepper and salt, grated nutmeg, grated lemon-rind, and finely-minced shallot. Put them into a saucepan, pour over them four ounces of clarified butter, and let them simmer ten minutes. Add the strained juice of a lemon and a glass of light wine ; simmer five minutes longer, and serve the fish with good white sauce poured over it. Time to simmer the fish, about a quarter of an hour. Probable cost, one large sole. Is. 6d. Sufficient for four or five persons. Sole, Fillets of (a I'Aurore).— Take upthe fillets of four soles ; skin them on both sides. Have ready forcemeat quenelles, made of whitings, with the spawn of lobsters put in, to make it look red. Spread this forcemeat over each fillet, then roll them in the same manner as the paupiettes {see Sole, Paupiettes of Fillets of). Next skewer them with silver skewers, three to each skewer; dust a little pepper and salt over them. Season the forcemeat rather high. Lay the skewered fillets is SOL (894) SOL