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Sole, Fillets of, Vol-Au-Vent Of

This is a dish of a former day's remains. Pare the skin; cut the soles into round pieces of the size of half a crown. Then have a cream sauce, or else four spoonfuls of bechamel mixed with a quarter of a pound of butter, and a little salt and pepper. Let the sauce be made hot, without boiling, the soles put into it, and then the whole mixed into a vol-au-vent. The sauce must be kept rather thick, for fear of making the crust soft.