Cook until thick,
stirring constantly. Take from the fire, season with salt and pepper,
and add the yolks of two eggs beaten smooth with a teaspoonful of
lemon-juice and a tablespoonful of melted butter. Pour the sauce
over the fillets and serve.
SOLE A LA DIEPPOISE
Butter a baking-dish, sprinkle with chopped shallot, and lay upon
it the fillets of three soles. Add half a wineglassful of white
wine and three tablespoonfuls of mushroom liquor. Cook for six
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minutes, take up, and reduce the liquid half by rapid boiling. Add
to it one cupful of Allemande Sauce, a dozen cooked mussels or
oysters, and half a dozen small cooked mushrooms. Take from the
fire, add a tablespoonful of butter and the juice of half a lemon.
Pour over the fish and serve.
FILLETS OF SOLE A LA FRANCAISE
Fry the fillets with a chopped onion and a tablespoonful of chopped
parsley in seasoned butter. Serve with Italian Sauce.
FILLETS OF SOLE A L'ITALIENNE
Arrange the prepared fillets in a buttered saucepan, with salt,
pepper, chopped onion, and half a cupful of white wine. Cook for
ten minutes and drain carefully, reserving the liquid. Add four
tablespoonfuls of chopped mushrooms, and two cupfuls of Spanish
Sauce.
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