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FIFTY-FIVE WAYS TO COOK SOLES
NOTE:--If the imported sole is not readily obtainable, flounder
or pompano makes a very acceptable substitute.
BOILED SOLES
Trim the soles, rub with lemon-juice and boil in salted water. Drain,
and serve with any preferred sauce.
BROILED SOLE--I
Marinate for an hour in oil and lemon-juice seasoned with salt and
pepper. Broil on a double-broiler and serve with Maitre d'Hotel
Sauce.
BROILED SOLE--II
Clean and skin a sole, dip in melted butter and lemon-juice, then
in seasoned crumbs, and broil. Remove the bone from an anchovy and
rub it to a paste with a small lump of butter. Add a wineglassful
of white wine and the juice of half a lemon and keep the sauce warm.
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Place the sole on a hot dish, pour the sauce over and serve.
BAKED FILLETS OF SOLE--I
Butter a baking-pan, sprinkle with chopped onions and parsley,
lay fillets of sole upon it, spread with butter, season with salt
and pepper, add a wineglassful of white wine, and bake in the oven,
basting frequently. Take up the fish carefully, add to the liquid
a dozen chopped mushrooms, a tablespoonful of fresh bread-crumbs
and minced parsley to season. Lay the fillets on a baking-dish,
spread with the paste, cover with large fresh mushrooms, sprinkle
with crumbs, dot with butter, and brown in the oven.
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