Cassell's dictionary of cookery

a baking- pan, cover them with layers of bacon, and bake them. When they are done, take off the skewers, pare the forcemeat that has protruded, and dish them neatly. With a part of the pounded lobsters' spawn which you have kept aside mix two spoonfuls of sauce tournee deprived of all fat, and a good lump of fresh butter; drain the whole through a tamis, that it may be fine. Add to it a little essence of anchovies, with pepper, salt, and lemonjuice. Keep the sauce very hot, and cover the fillets with it. Observe — all the bacon must be taken off. — Tide. Sole, Fillets of (au Gratin).— Take four ounces of mushrooms, four ounces of parsley, and two ounces of shallot. Peel the mushrooms and the shallot, and wash the parsley, then mince the ingredients separately. Put half an ounce of butter into a saucepan with the minced shallot, a pinch of pepper, and a pinch of salt. Stir this briskly over the fire for five minutes, add the parsley and the mushrooms, and stir the mixture for five minutes longer ; then pour it out. Butter a tin or silver bakingpan rather thickly, lay the herbs in it, place upon them a sole, neatly filleted and trimmed, and cover the fillets with finely-grated breadcrumbs. Put little pieces of butter here and there upon the fish, moisten it with a glassful of light wine, a tea-spoonful of anchovy, and a teaspoonful of ketchup. Bake the sole until done enough. Serve it very hot in the dish in which it was cooked. If the surface is not sufficiently browned, hold a salamander or red-hot shovel over it for three or four minutes. Time to bake, about a quarter of an hour. Sufiicient for four or five persons. Probable cost, 2s. 6d. Sole, Fillets of. Baked, with Sweet Herbs. — Fillet a large sole, and divide the fillets into halves. Rub these with a freshlycut lemon, and leave them in a cool place for an hour or two. Prepare some savoiuy crumbs as follows: — Mix two ounces of finely-powdered bread-crumbs with a little pepper and salt, a pinch of grated nutmeg, the grated peel of half a lemon, and a tea-spoonful of mixed sweet herbs. Dip the fillets first into clarified butter, then into the crumbs, and when the butter is set dip them in beaten egg and into the crumbs a second time. Butter a baking-dish thickly, place the soles in it, lay two ounces of butter here and there upon them in little pieces, and bake the fish in a brisk oven. Send shrimp, anchovy, or caper sauce to table in a tureen. If the flavour is liked, the dish in which the soles are baked can be rubbed quickly with garlic before the soles are put into it. Time to bake the fillets, about twenty minutes. Probable cost of one large sole. Is. 6d. Sufficient for four persons. Sole, Fillets of (Turkish fashion). —Take off and saute the fillets as directed before. Have sorne rice swelled and made soft in good consomme ; mix it with a few spoonfuls of good bechamel, to put in the centre of the dish : this rice must be thick, in order that it may be dished in a pyramid. To mask or cover the soles, take three spoonfuls of bechamel mixed ■with a quarter of a pound of butter, a tea- spoonful of cavice, and a little salt and pepper. Work this sauce well, and cover the fillets only. The rice is to form the centre of the dish. Sole, Fillets of, Vol-au-Vent of.