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Filets of Sole, White Wine
Cut off the head from a very fresh sole of three and a half pounds, make an incision on both sides, from head to tail, right in the centre, then with a small knife lift up the filets from the bones. Neatly skin and free them from any small bones that may adhere. Cut each filet into three equal, slanting pieces. Season with a teaspoon salt and half teaspoon pepper. Lay the filets in a lightly buttered sautoire, one beside another, add a finely sliced onion, two branches parsley, one tablespoon vinegar and one gill white wine. Cover the fish with a buttered paper, set on the range and let boil for five minutes. Then set in the oven to bake for fifteen minutes. Remove, gently lift up the filets with a skimmer, dress them on a hot dish and keep hot. Mix in a saucepan one tablespoon butter with two tablespoons flour. Strain the fish gravy into this pan, add half gill cream, the juice of quarter of a sound lemon, two saltspoons salt, a saltspoon cayenne pepper and half saltspoon grated nutmeg; sharply mix with a whisk until the sauce comes to a boil, then let boil for five minutes. Pour the sauce over the filets and serve. COTELETTES OF TENDERLOIN OF BEEF, ST. HILAIRE Hash very finely one and a half pounds raw tenderloin of beef with quarter of a pound fresh beef marrow. Place in a bowl; season with one teaspoon salt and half teaspoon white pepper. Hash one goodsized, sound bean of garlic with three branches fresh parsley and add to the hash with half gill cream; mix briskly with a spoon for five minutes.
Spread on a corner of the table two ounces fresh bread crumbs. Divide the hash into six equal parts. Gently roll in the crumbs and give them nice cotelette forms. Heat two tablespoons melted butter in a frying pan. Place the cotellettes in the pan and slowly fry for five minutes on each side. Remove, drain well, dress on a hot dish, crownlike. Pour over them a cabaret sauce. Arrange six Spanish sweet peppers over the cotelettes and serve.