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Paupiettes of Soles

Skin the soles, then lift the fillets carefully from the bones and trim them. Prepare some whiting forcemeat, spread a layer of it on each fillet, roll them, and wrap each one in a separate sheet of buttered paper, keeping them in shape by tying a string around them. Bake the paupiettes in the oven. When cooked remove the paper, place them on a hot dish, with a turned mushroom on each, pour over some Allemande sauce and serve.