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SOLE, FILLETS OF (a la Dieppoise)

Cleanse, wash, and fillet a pair of soles. Roll up the fillets neatly and tie them with tape; put them on in cold water, bring it slowly to the boil, and simmer gently until quite tender. Take them up, drain them, and remove the tapes. Make a mussel sauce as follows. Cook two dozen mussels, take them out of their shells, beard them, and set them aside in a basin. Put the liquor which will have run from them into an enamelled saucepan, heat it to boiling point, mix a dessert-spoonful of flour with a quarter of a pint of cream, stir this into the liquor, add a sprig of parsley and a small onion. And simmer all gently until the sauce is nicely thickened. Add the mussels, pepper, salt, and the juice of half a lemon. Heat by the side of the fire for fifteen minutes, stir in half an ounce of butter, and the sauce is ready. Dish the fillets of sole neatly, pour the sauce over, and serve very hot. SOLE, FILLETS OF (a l'Orly). (See SOLES, FILLETED AND MARINADED.)