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Sole, Loomis

Carefully lift up the four filets from a three-and-a-half-pound sole and neatly skin them, then cut each filet into three slanting, equal pieces; lay them on a plate, season with half teaspoon salt and three saltspoons pepper, squeezing the juice of half a sound lemon over. Prepare a smooth hash with one branch fresh parsley, two bay leaves and a sprig of thyme; add to the fish, thoroughly mix the filets in the seasoning and keep in a cold place until required.

Place in a mortar a quarter pound of fresh cod or halibut, adding one egg yolk, two saltspoons salt, a saltspoon each cayenne pepper and grated nutmeg; pound to a pulp, then press through a sieve into a bowl. Finely chop three medium, fresh-peeled and neatly cleaned mushrooms, brown in a frying pan with a teaspoon butter for five minutes, add to the bowl with the fish force and briskly mix. With knife blade carefully spread the force on both sides of the filets, then dip the filets in beaten egg and lightly roll in bread crumbs. Thoroughly heat two tablespoons butter in a large frying pan, lay in the filets one beside another and fry for five minutes on each side. Dress on a hot dish with a folded napkin and serve with a Tartare sauce separately.