Stuff
the fish with this, sprinkle with lemon-juice, dot with butter,
sprinkle with crumbs, minced parsley, and salt and pepper to season.
Add half a cupful of white stock and bake slowly, basting frequently
and adding more stock if required.
SOLE A LA NORMANDY--II
Butter a baking-dish and cover with sliced onions, parboiled. Lay
the sale upon them, seasoning with salt, pepper, grated nutmeg,
and minced parsley. Add the juice of a lemon and white wine to
cover. Bake in a slow oven, basting with the gravy, and adding
melted butter if necessary. Serve with a sauce made by adding half
a cupful of cream to the gravy and thickening with a tablespoonful
each of butter and flour cooked together.
SOLE A LA NORMANDY--III
Put the fillets from three soles in a buttered saucepan with half a
wineglassful of white wine, three tablespoonfuls of mushroom liquor,
and salt and pepper to season. Cover and cook for six minutes, drain,
and arrange on a serving-dish. Boil the gravy for five minutes,
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add a cupful of Allemande Sauce, a dozen oysters, and six sliced
mushrooms. Take from the fire, add a tablespoonful of butter and
the juice of half a lemon, pour over the fish, and serve.
SOLE A LA NORMANDY--IV
Butter a baking-dish and put the fish into it with two dozen oysters,
a dozen mussels, a chopped onion, a sprig each of thyme and parsley,
a tablespoonful of butter, and salt and pepper to season.
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