Spread on the
bottom of a buttered baking-dish and lay the seasoned fillets upon
it. Add half a wineglassful of white wine and bake for five minutes.
Cover with fresh mushrooms, pour over a cupful of Spanish Sauce,
sprinkle with crumbs, dot with butter, and brown in the oven. Squeeze
the juice of half a lemon over it and serve.
STEWED SOLES WITH OYSTER SAUCE
Soak the fish for two hours in seasoned vinegar and simmer until
done in salted and acidulated water. Serve with Oyster Sauce.
FILLETS OF SOLE WITH ANCHOVIES
Fry the fillets in olive-oil, seasoning with salt and pepper, cool,
and cut into small pieces. Add four anchovies cut into small bits,
pour over a French dressing and serve with toasted crackers.
FILLETS OF SOLE IN CASES
Fry in butter one cupful of chopped mushrooms, two tablespoonfuls
of chopped onion, and one tablespoonful of minced parsley, seasoning
with pepper and salt. Cut the soles in fillets, spread with the
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mixture, tie with thread, put into a buttered pan, cover, and bake.
Put each fillet into a small paper case, fill with Cream Sauce, lay
a mushroom on the top of each, and serve.
FILLETS OF SOLE WITH FINE HERBS
Prepare according to directions given for Fillets of Sale a la
Joinville--II, adding to the sauce a chopped onion and two shallots
browned in butter, with twice the quantity of chopped mushrooms,
and a bean of garlic.
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