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SOLE (a la Maitre d'Hotel)

Have two or three soles filleted; stew the heads and bones in about half a pint of water, place the fillets of the soles in a flat pan in about a wine-glassful of this water, simmer two and a half minutes each side; turn the remainder of the water into sauce, by putting to it two ounces of butter, a little cayenne and salt and chopped parsley, thickening with arrowroot; add a tea-spoonful of shallot vinegar, or the juice of half a lemon, pour over, and serve. The sauce may also be prepared according to the directions given in the preceding recipe.