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Fillets of Soles with Oysters

Separate the fillets from the bones of some soles, trim them and fry them in a little butter. Fix a bread croustade on a hot dish, and fill it with oysters mixed with allemande sauce. When cooked arrange the fillets round the croustade, pour a little allemande sauce over and serve with a sauceboatful of the same.

Fillets of Soles with Ravigote Sauce Place some fillets of soles in a saucepan with a lump of butter, the juice of half a lemon and a little pepper and salt, cook over a slow fire, but do not brown them. Pour two and one-half teacupfuls of white sauce into a saucepan, with one and one-half teaceupfuls of white broth, and boil for three or four minutes, keeping it well stirred. Mix a little chopped chervil, parsley and tarragon with two ounces of fresh butter and stir it into the sauce, with two teaspoonfuls of tarragon vinegar, seasoning with salt and pepper and stirring it over the fire for a minute longer. Place the fillets on a hot dish, pour the sauce over and serve.

Soles, Marechal Skin, clean and marinade a pair of soles and fry them plain, having previously dipped them in egg and breadcrumbs. Let them get cold, trim them, brush over with warned butter mixed with beaten yolks of eggs and salt, cover them with fine breadcrumbs mixed with grated Parmesan cheese; pour a little more warmed butter over, lay them on an oiled gridiron, over a slow, clear fire, and broil for about twenty minutes, turning them over so as to color both sides equally. When done place them on a dish, pour round some more maitre d'hotel sauce and serve.

Sole, Normandy Style Lay a thick-skinned sole in the bottom of a stewpan, having previously buttered the latter, and put in with it about a dozen mussels that have been blanched in boiling water, eighteen or twenty oysters, a chopped onion, a bunch of thyme and parsley, some trimmings of truffles, and a few pieces of butter. Pour in one teacupful each of chablis and broth, season with salt and pepper, place the lid on the stewpan and let the contents simmer until nearly done. Put into a stewpan some trimmings of veal and bacon with some chopped vegetable, pour in one-half pint of broth, mix in a lump of butter that has been worked with a small quantity of flour and boil the sauce for twenty minutes. When three-fourths done put the sole in a dish that will stand the heat of an oven, mix its cooking liquor with the sauce and strain them both in a clean stewpan; then add the beaten yolks of two eggs and stir it by the side of the fire until done and thick. Pour the sauce over the sole, put the mussels, oysters and some sauted mushrooms on the top, and garnish round the sides with heart-shaped croutons of fried bread. Cover the dish with a sheet of buttered paper, and finish cooking the contents in the oven. When cooked serve the fish in the same dish placed on a large flat dish covered by a folded napkin.