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Sole, Paupiettes of Fillets Of

The farce or forcemeat must be made of whiting (see WHITING FORCEMEAT). Fillet several pairs of soles, trim them evenly, and season them with pepper and salt. Do not skin the white side of the sole, but remember to scrape it well. Spread a little forcemeat on the fillets on the white side, and roll them round to make the paupiettes. Butter a piece of paper large enough to contain two or three; roll them in that paper, and do the same for the others; then put them into the oven, bake them ten or twelve minutes, and drain and make them all equal: place them in a circle on a hot dish, and garnish prettily. Serve them with the same sauce as for whitings, or white sharp sauce.