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Fillets of Soles in Cases

Put one teacupful of finely minced mushrooms into a frying pan with two tablespoonfuls of chopped shallots and one tablespoonful of chopped parsley, add a lump of butter and season with pepper and salt. Toss the above ingredients over the fire until cooked, then put them by until cold. Fillet the soles, mask one side of them with the above mixture, roll them up, secure them with a piece of thread, place them between two buttered plates and bake them. Prepare some white sauce. Put each fillet into a small paper case, place a small mushroom on the top of each, fill up the cases with the hot sauce, and serve them at once.

Fillets of Soles, Joinville Procure the fillets of three soles, fold and lay them in the shape of a crown, in a well-buttered and flat stewpan, adding half a glassful of white wine and three tablespoonfuls of mushroom liquor, seasoning with half a pinch of salt and pepper and cook for six minutes over a moderate fire; then arrange the fillets on a dish, place at the side of the stove, reduce the gravy to one-half, adding one cooked lobster claw, one truffle and three mushrooms, all of which have been cut julienneshaped, add to this half a pint of Allemande sauce, stir it thoroughly and pour it over the soles previous to serving, sticking a piece of truffle and a mushroom button into each fillet, also in each one stick a pickled shrimp with head erect, and serve. Fillets of Sole, Orly Remove the fillets from the soles, place them in a dish with pepper, salt and pour plenty of lemon juice over them, and allow them to soak for thirty or forty minutes. Put the trimmings of the fish into a saucepan with a bunch of sweet herbs and one-half pint of white wine, season with salt and pepper, and boil the sauce till it is partly reduced. Rub some flour over the fillets and fry them in boiling fat. When cooked, drain the fillets, lay them on a folded napkin on a hot dish, garnish with fried parsley, and serve with the sauce in a sauceboat.

Fillets of Soles, Parisian Style Place the fillets of a pair of soles in a saucepan with a finely-chopped onion and one tablespoonful of chopped parsley; cover them with butte that has been melted, seasoning with salt and pepper. Toss the soles about over a moderate fire till cooked, taking care not to allow them to burn. When done arrange the fillets on a hot dish, pour over some Italian sauce and garnish with lemon and parsley.

Fillets of Soles, Provincial Style Fillet two soles and place them in a stewpan with a teacupful of white wine and a small quantity of olive oil; add a little chopped parsley, garlic, nutmeg, salt and pepper, and let them simmer gently by the side of the fire for half an hour. When cooked arrange the fillets on a hot dish, squeeze some lemon juice over, garnish round with some slices of fried onions, and serve. Fillets of Soles, Rouennese Skin a pair of soles and separate the fillets from the bones, spread them with lobster butter and double them over. Butter a baking sheet, put the fillets on it, squeeze a little lemon juice over, cover with a sheet of buttered paper, and bake in a slow oven. It will require about ten minutes to cook them. Put three-fourths of an ounce of butter into a saucepan with two tablespoonfuls of flour, and stir it over the fire until mixed; then pour in gradually a teacupful of fish stock and continue stirring it over the fire until boiling. Mix with the sauce one-half teacupful of cream, some lemon juice, cayenne pepper, salt, and two tablespoonfuls of chopped truffles. Arrange the soles on a hot dish, pour the sauce over, and serve.