Warm
the fillets and arrange in a circle alternately with the breaded
ones. Serve with any preferred sauce.
SOLE AU GRATIN--I
Make a paste of bread-crumbs and chopped
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mushrooms, seasoning with pepper, salt, and minced parsley, and
using cream for the liquid. Butter a serving-dish, spread with
a layer of the paste, lay the fish upon it, and pour over it a
wineglassful of white wine and an equal quantity of veal or chicken
stock. Cover with crumbs, dot with butter, and brown in the oven.
Serve in the dish in which it was cooked.
SOLE AU GRATIN--II
Butter a baking-pan, sprinkle with crumbs, chopped onion, and minced
parsley. Season the fish with salt, pepper, and ginger, and stuff
with whole oysters, shrimps, and mushrooms. Cover with a layer
of bread-crumbs, parsley, and butter, add half a wineglassful of
white wine, and bake until done.
SOLE AU GRATIN--III
Put the prepared fish into a buttered baking-dish, season with
salt and pepper, sprinkle with minced parsley, add enough white
wine to keep from burning, and bake. Take up carefully, cover with
Italian Sauce, sprinkle thickly with crumbs, and brown in the oven.
SOLE AU GRATIN--IV
Cook together in butter a chopped onion,
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half a dozen mushrooms, a tablespoonful of minced parsley, and
a bean of garlic, with salt and pepper to season.
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