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Sole, Filleted, and Served with Mussels

Fillet a large fresh sole, divide the fillets into halves, rub them with a freshly-cut 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, beard them, and take out the moss and a small crab which may be inside, 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 ten minutes. Probable cost, one large sole, 1s. 6d. to 2s. Sufficient for four or five persons.