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SOLE, FILLETS OF (a l'Aurore)

Take up the fillets of two pairs of soles, and skin them. Have ready forcemeat quenelles, made of whitings, with the spawn of lobsters put in, to give colour. Spread this forcemeat over each fillet, then roll them in the same manner as the paupiettes (see SOLE, PAUPIETTES OF FILLETS OF). Next skewer them with silver skewers, three on each skewer; dust a little pepper and salt over them. Season the forcemeat rather highly. Lay the skewered fillets in a baking-pan, cover them with layers of bacon, and bake them. When done, take them off the skewers, pare the forcemeat that has protruded, and dish them neatly. With a part of the pounded lobsters' spawn which you have kept aside mix two spoonfuls of strong stock deprived of all fat, and a good lump of fresh butter; drain the whole through a tamis, that it may be fine. Add to it a little essence of anchovies, with pepper, salt, and lemon-juice. Keep the sauce very hot, and cover the fillets with it. Observe-all the bacon must be taken off.