Rub the yolks
of hard-boiled eggs through a sieve over the fish, and garnish
with the whites in rings, sliced lemon, and parsley.
FILLETS OF SOLE A LA BERCY
Cook some fillets of sole in butter, seasoning with salt, pepper,
and minced onion. Take up the fish, add two tablespoonfuls of butter,
a teaspoonful of minced parsley, and the juice of a lemon. Pour
over the fish and serve.
FILLETS OF SOLE A LA BORDEAUX
Season the prepared fillets with salt and pepper, dip in melted
butter, then into flour, then into beaten eggs, then into bread-crumbs.
Fry brown in deep fat, garnish with lemon and parsley, and serve
with Tomato Sauce.
[Page 385]
SOLES A LA COLBERT
Skin and trim the soles and boil in salted water until done. Chop
fine a head of endive and fry it in butter. Add two cupfuls of
stock, bring to the boil, take from the fire, and add the yolk
of an egg beaten smooth with a little cream. Place the soles on
a hot dish, pour over the sauce, and serve.
FILLETS OF SOLE A LA CREME
Simmer the prepared fillets in salted and acidulated water to cover,
seasoning with salt and pepper, sliced onion, cloves, and parsley.
Cook together a tablespoonful each of butter and flour and add
one cupful of cream and half a cupful of stock.
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