Add one
cupful each of red wine and stock, cover, and cook until nearly
done. Drain and keep warm, lay the oysters and mussels over the
sole. Add to the liquid enough stock to make the required quantity
of sauce, strain, and thicken with flour cooked in butter. Take
from the fire, add the beaten yolks of two eggs, pour over the
fish, and serve.
FILLETS OF SOLE A LA NORMANDY
Put the fillets in a buttered saucepan with salt and pepper to
season, a tablespoonful of butter, a chopped onion, and half a
cupful of white wine. Cover and cook for ten minutes, then take
up the fish and drain carefully. Cook together without browning,
two tablespoonfuls each of butter and flour, add the liquid
[Page 391]
drained from the pan and enough oyster liquor and white stock to
make three cupfuls of sauce. Cook until thick, stirring constantly,
skim, take from the fire, and add the yolks of four eggs well-beaten,
two tablespoonfuls of butter in small bits, the juice of half a
lemon, and a few cooked oysters, mussels, and scallops cut fine.
Pour the sauce over and serve.
FILLETS OF SOLE A L'ORLY
Marinate the prepared fillets for half an hour in lemon-juice with
pepper and salt to season. Put the trimmings of the fish into a
saucepan with a bunch of sweet herbs and white wine to cover.
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