Season
with salt and pepper, boil rapidly for fifteen minutes and strain.
Dredge the fillets with flour, fry in boiling fat, and serve the
sauce separately.
FILLETS OF SOLE A LA PROVENCE
Simmer the fillets in white wine to which a little olive-oil has
been added, seasoning with minced parsley and garlic, grated nutmeg,
salt, and pepper. Drain, sprinkle with lemon-juice, and serve with
a border of fried onions.
[Page 392]
FILLETS OF SOLE A LA ROUEN
Put the prepared fillets into a buttered baking-pan and squeeze
lemon-juice over them. Cover with buttered paper and bake. Cook
together one tablespoonful each of butter and flour, add one cupful
of fish stock and half a cupful of cream, and cook until thick,
stirring constantly. Season with salt, paprika, and lemon-juice.
Pour over the fish and serve.
FILLETS OF SOLE A LA TROUVILLE
Put the prepared fillets into a buttered pan with salt, pepper,
grated nutmeg, half a cupful of white wine, and half a cupful of
stock. Cover and cook quickly, then drain the fish and keep warm. Put
into the pan in which the fish was cooked two dozen large oysters,
two cupfuls of scallops, and a dozen large mushrooms. Simmer slowly
until cooked, drain, and cover the fish with them.
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