Add a tablespoonful of butter, a teaspoonful of minced parsley,
and the juice of half a lemon. Pour over the fish and serve.
FILLETS OF SOLE A LA JOINVILLE
Season the prepared fillets with salt, pepper, and grated nutmeg,
and put into a buttered baking-pan with a tablespoonful of butter
[Page 387]
and half a cupful of white wine. Cover, cook for ten minutes, and
drain, reserving the liquid. Arrange on a serving-dish and cover
with cooked mushrooms, oysters, and lobster. Cook together two
tablespoonfuls each of butter and flour, add the fish gravy and two
cupfuls of white stock, and cook until thick, stirring constantly.
Take from the fire, add the yolks of four eggs beaten with the
juice of half a lemon, two tablespoonfuls of butter, a pinch of red
pepper, and enough pounded lobster coral to tint. Pour the sauce
over the fish and serve.
FILLETS OF SOLE A LA JOINVILLE--II
Butter a flat baking-dish and arrange in it, crown-shaped, the
prepared and cleaned fillets of three soles. Add half a wineglassful
of white wine, three tablespoonfuls of mushroom liquor, and salt
and pepper to season. Cook for six minutes, take up the fish, and
put on a hot dish. Cover with Allemande Sauce, garnish with broiled
mushrooms and serve.
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