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Turban of Sole

(Paris.) Trim two large soles or flounders into cutlets, fill them with a forcemeat of fish, bread, herbs, and egg, roll and arrange in a ring-shaped mould. Cook like a custard, in a pan of water, for 1 hour, or they can be tied securely with thread and cooked in stock. Drain the fillets, take off the string, arrange in a circle and fill the centre with a sauce made of 1 cup of white broth, 1 cup of oyster juice, some butter and flour, 1 dozen oysters, yolks of two eggs, salt, pepper, and chopped parsley.