Season with salt, pepper, and minced parsley.
SOLES WITH FINE HERBS
Trim the fish and put into a buttered baking-pan, sprinkling with
chopped mushrooms, parsley, and grated onion. Season with salt,
pepper, and grated nutmeg, add enough white wine to keep from burning,
cover with buttered paper, and bake. Take up the fish and add the
drained liquid to a cupful of Allemande Sauce and reheat. Take
from the fire, add a tablespoonful of butter, the juice of half
a lemon, and a teaspoonful of minced parsley. Pour over the fish
and serve.
FILLETS OF SOLE WITH MUSHROOMS
Bake the fillets for ten minutes and cool.
[Page 397]
Cook together one tablespoonful each of butter and flour, add half
a cupful of stock and half a cupful of cream. Cook until thick,
stirring constantly. Add a pound of fresh mushrooms chopped fine
and simmer until the mushrooms are cooked. Cool the mushroom mixture
and spread upon the fillets. Set the baking-pan into another of
hot water, reheat in the oven, and serve with Hollandaise Sauce.
FILLETS OF SOLE WITH OYSTERS
Fry the fillets in butter and cover with Allemande Sauce to which
chopped cooked oysters have been added.
FILLETS OF SOLE WITH RAVIGOTE SAUCE
Fry the fillets in seasoned butter, adding a little lemon-juice
when done.
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