Handbook of practical cookery

Wash and clean the sole, but do not skin it. When the gelatine has soaked half an hour, place it in a small piedish, add the sole, pepper-corns, salt, and mace, pour over the remainder of the cold water; place the pie-dish in a moderate oven for half an hour. In the meantime pick the shrimps carefully. Dip a mould in cold water, and lay in the bottom of it a layer of the shrimps. Remove the skin from the sole, and divide it in pieces about an inch in size. Put a layer of the pieces over the shrimps in the mould. Continue to put those layers until all is used up. Pour now over the sole and shrimps the liquor in the pie-dish through a strainer. Put the mould on one side till cold and set, then turn out the shape on a flat dish, and garnish with parsley. Sole a-la-Normandie. — One large sole, two whitings, two eggs, the rind of a lemon, one table-spoonful bread crumbs, one quarter tea-spoonful pepper, one tea-spoonful salt, one dozen button mushrooms, one ounce butter, one half ounce flour. Wash well and clean the sole, remove the black skin ; with * Dkections for which see page 177. [illustration: FISH A-LA-RUSSE. 37] a sharp knife make an incision down the back to the bone. Remove the bone, taking care to break the fish as little as possible. Take the skin from the whitings; take the fish from the bone. Place the bones in a sauce-pan with the skin, and cover them well with cold water. Place the pan over the fire, and let the water simmer for half an hour. Take now the pieces of whiting in a mortar and pound them; add the eggs, half the pepper and salt, all of the bread crumbs, and pound all well together. Add the lemon rind, and then stuff the sole with this. To hide the incision, put down the back a row of mushrooms. Grease well a dripping-tin ; put on the sole, and cover it with a sheet of greased paper; place the tin in the oven for twenty-five minutes. While this is baking, roll into small balls the remainder of the stuffing ; place them in a small pan of boiling water, and boil them slowly for five minutes. Melt in a separate sauce-pan the butter ; add the flour, then by degrees three gills of the water in which the bones were boiled. Stir till boiling, and boil two minutes. When the sole is cooked enough, place it on a hot flat dish ; take the balls from the water and place them round ; pour round the sauce, and the dish is ready for use. NOTE. — If desired, at the last minute the yolks of two eggs may be added to the sauce. PISH.-SECOND DIVISION. Fish k-la-RuSSe. — Provide for this one half pound of flour, one quarter of a pound of butter, one tea-spoonful of yeast-powder, three eggs, one half tea-cupful of boiled rice, one pound raw fish, one gill of cold water, one half teaspoonful of salt, one salt-spoonful of pepper. Put the flour upon a mixing-board, and with it a little salt and the yeast-powder, rubbing all together. Make this into a light dough with the cold water and the white of one egg whipped to a stiff froth. Knead the dough lightly, and roll out as thinly as possible. Spread upon this paste onethird of the butter, fold it in three layers, and again roll out thinly. Spread upon it the second part of butter, and repeat the process of folding and rolling. Now spread on the last piece of butter, and refold it in the same manner.