Pour over Ravigote Sauce and serve.
FILLETS OF SOLE IN TURBANS
Put the bones and trimmings cut from fillets of sole in cold water
to cover, simmer for half an hour, strain, and add a pinch of salt
to the liquid. When it boils, put in the fillets rolled up, and
fastened with a toothpick. Simmer for ten minutes and prepare
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a Cream Sauce, using for liquid half fish stock and half milk or
cream. Pour over the fish and serve.
FILLETS OF SOLE WITH WINE
Butter a baking-pan, lay the fillets in it, season with salt and
pepper, and spread with butter. Add half a cupful of white wine,
cover with buttered paper, and bake for five or ten minutes. Take
up the fish carefully and add to the liquid a teaspoonful each
of butter and flour cooked together. Take from the fire, add the
yolk of two eggs, beaten smooth with half a cupful of cream; pour
over the fish and serve.
ROLLED FILLETS OF SOLE
Beat together until smooth two tablespoonfuls of anchovy paste, a
teaspoonful of lemon-juice, a pinch of mustard, a dash of cayenne,
and two tablespoonfuls of fresh butter. Spread long narrow fillets
of sole with the butter, roll and fasten with wooden tooth-picks.
Sprinkle with salt, pepper, and lemon-juice, and bake, wrapping in
buttered paper if desired.
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