These fillets may be fried in butter
with parsley and onions, or dipped in egg and crumbs, and fried
in deep fat, or cooked with wine and lemon-juice in stock made
[Page 399]
from the bone and trimmings, and served with the strained stock
thickened with butter and flour cooked together.
STUFFED FILLETS OF SOLE
Wind long, thin, narrow fillets of sole around small carrots to
keep their shape, fastening with tooth-picks. Simmer the trimmings
of the fish for half an hour in two cupfuls of boiling water to
cover, seasoning with salt and paprika. Cover the fillets with
one cupful of this stock and half a cupful of white wine. Simmer
for twenty minutes. Cook together one tablespoonful each of butter
and flour, add one-half cupful of fish stock and cook until thick,
stirring constantly. Take from the fire, add one-half cupful of
chopped shrimps and one-half cupful of chopped oysters, the yolk
of one egg well beaten, and Worcestershire, salt, and Tabasco Sauce
to season. Take out the carrots and replace with the cooked mixture.
Cool, dip the fillets in egg and crumbs, fry in deep fat, and serve
with any preferred sauce.
CHAUDFROID OF SOLES
Marinate the fillets of three soles in seasoned lemon-juice. Chop
half a dozen mushrooms and cook for five minutes in butter,
[Page 400]
seasoned with pepper and salt.
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