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Filleted Soles au Fromage

Boil the filleted soles in water. Make a sauce with butter. One spoonful of flour--milk, pepper and salt, powdered cheese (Cheddar). Boil it, adding some washed and chopped mushrooms and a little cream. Put the filets on a dish and pour them over the sauce. Leave it about a quarter of an hour in the oven, so that it becomes slightly browned.

Filleted Fish, with White Sauce and Tomatoes Brown two onions in butter, and add a spray of parsley, half a pound of tomatoes and a claret glassful of white wine. Let this simmer for half an hour, and then pass it through the tammy. Then fry half a pound of mushrooms, and add them and their liquor to the sauce, thickening it, if necessary, with a little cornflour. A great improvement is a little liebig. Place your fish in the oven, and cook it gently in butter, with pepper and salt. When it is done, serve it with the sauce poured over it.

The Miller's Cod (Cabillaud meunier) Cut your cod in slices, and roll them in flour. Put them to fry in a good piece of butter, adding chopped parsley, pepper and salt, and the juice of one lemon. This is very good, if served in the dish that it is cooked in. Dutch Herrings (A cold dish) Take some Dutch, or some salted herrings, and remove the skin, backbones, etc. Lay the fish in milk for at least twenty-four hours to get the salt out. Make a mayonnaise sauce, adding to it the roe from the herrings, in small pieces; wipe and drain the fish, and pour over them the sauce.