The Swedish, French, American cook book

Fillet the flounder (or sole); take two pieces and form in shape of a fish; stuff with shrimp mousse; to one cup mousse take one cup shrimps that have been cooked and ground through machine; flavor with sherry, pepper, salt. Stuff the fish; put the other two pieces on top; decorate with shrimp mousse around; make a separation for the head and decorate on a bias — mousse and chopped truffles every other row; make an eye of lemon and truffle; put on a buttered pan with a little sherry; cook in oven — covered — sixteen to eighteen minutes. Garnish with unpeeled shrimps around, and parsley. Serve with a newbourg sauce. [This dish can be made large enough for eight to twelve people by joining several of the fillets.] Fillet of Sole {Filet de Sole ) a la Marguerite Fillet the sole (or flounder); roll about four inches around and three inches long; put in a pan with sherry, fish broth, pepper, and salt; steam for about twelve minutes. Arrange on a platter; sprinkle with chopped parsley. Serve with bordelaise sauce around. Garnish with parsley. Baked Fillet of Sole {Filet de Sole au four ) a la John Ericsson Fillet a sole (or flounder); form in shape of a fish — size according to the number of people to be served. Put on a buttered pan; egg the fish on top; sprinkle with bread crumbs; put some pieces of butter on top of the fish, with sherry and water in the pan; put in oven to bake. If the fish is large enough for eight to ten people, bake from twenty-five to thirty-five minutes. When ready, place on a warm platter, serve with the sauce made as follows from the pan that the fish is baked in: put a small tablespoon of flour in the pan; add half cup of the fish broth made from the bones of the sole, a little squeeze of onion, pepper, salt, and half cup tomato juice. Strain the gravy well through a fine strainer and when ready to serve, add half cup rich cream. Some Rhine wine will improve this sauce immensely. Garnish with parsley and quarters of lemon placed on thin slices of tomatoes. Fish dish for dinner. Fried Fillet of Sole {Filet de Sole frit ) a la Europeenne Select small flounders (or sole); scrape and clean well [if large they can be cut in pieces; if small left whole]; dip in egg, then in bread crumbs, and fry in hot fat; sprinkle with pepper and salt during the time of the frying. Arrange on a paper doily, one resting on top of the other. Garnish with lemon and parsley. Serve very hot with tartar sauce and cucumber tomato salad for dinner. Stuffed Fillet of Sole with Mousse of Salmon a la Camille Filet de Sole, farci de Mousse de Saumon, a la Camille Fillet the flounder (or sole); take tablespoon of salmon mousse and roll inside the fillet, about three inches long and three inches wide. Decorate with salmon mousse down the centre; sprinkle with pepper and salt; cook about eight to ten minutes with some butter and sherry — well covered. When cooked, arrange on hot slices of tomato with marbles of potato in the centre that have been put in shredded butter sprinkled with fine-chopped parsley. Serve with a hollandaise sauce for luncheon or dinner. Fillet of Sole with Spinach {Filet de Sole aux Epinards)