Put into a buttered baking-pan with salt and
pepper to season and two cupfuls of white wine. Bake for twenty
minutes. Cook together one tablespoonful of butter and two of flour,
add a cupful of cold water and cook until thick, stirring constantly.
Strain the liquor from the fish into the sauce, bring to the boil,
[Page 382]
add one tablespoonful each of butter and minced parsley, pour over
the fish and serve.
FRIED SOLE--I
Remove the skin, dip in beaten egg, then in crumbs, and fry in deep
fat. Serve with any preferred sauce.
FRIED SOLE--II
Skin and clean a pair of soles and marinate for an hour in oil
and lemon-juice. Dip in egg and crumbs and fry in deep fat. Cool,
trim, dip into melted butter, then into the beaten yolks of eggs,
then into seasoned crumbs. Sprinkle with grated Parmesan cheese
and broil slowly, basting with melted butter if needed. Serve with
Maitre d'Hotel Sauce.
FRIED FILLETS OF SOLE--I
Marinate a sole for an hour in white wine, seasoned with salt,
pepper, and sweet herbs. Drain, cut into fillets, dip in milk, dredge
with flour, and fry in hot lard.
FRIED FILLETS OF SOLE--II
Sprinkle the prepared fillets with salt, pepper, and lemon-juice,
dip in egg and crumbs, repeat, fry in fat to cover, and serve with
Tartar Sauce.
Pages:
267
268
269
270
271
272
273
274
275
276
277
278
279
280
281
282
283
284
285
286
287
288
289
290
291