High-class cookery recipes

Put the bones and fins of the sole into a saucepan with half a pint of water and milk, and put it on to boil. Fold the fillets loosely, put them on a greased tin, sprinkle with pepper and salt, and squeeze some lemon-juice over them. Cover with a buttered paper, and place in a moderate oven for about six minutes. Melt the butter in a stewpan, add the flour, mix well. Strain and pour in the fish-stock made from the bones, and boil for ten minutes. Then add salt, pepper, cream, lemon-juice, and the chopped parsley. Arrange the fillets in a circle on a dish, and pour the sauce over them. Sole aux Fines Herbes. Ingredients. One Sole. Half a pint of White Sauce. Two tablespoonfuls of Tarragon Vinegar. One teaspoonful of mixed Parsley, Tarragon, and Chervil chopped finely. Put the fish on a greased tin and bake in a slow oven for about ten minutes or until done. Reduce the vinegar in a stewpan, add the white sauce and mix well, then the chopped herbs, and seasoning to taste. Place the fish when done on a dish, pour the sauce over it. (The white sauce should be made of fish-stock.) Sole au Gratin à l'Anglaise. Ingredients, One Sole. One teaspoonful of chopped Parsley. Half a Shalot. Four Mushrooms. Lemon-juice. Salt and Pepper. Two tablespoonfuls of Italian Sauce. Half an ounce of Butter. Browned Crumbs. Skin the sole, cut off the fins and the head and tail, and nick it with a knife on both sides. Dry it well; chop the parsley, shalot, and mushrooms, and mix them together. Butter a dish, sprinkle half the chopped mushrooms, parsley, and shalot on the dish. Lay the sole on this seasoning, and sprinkle the rest of the parsley, &c., over the fish. Squeeze over a little lemon-juice, season with salt and pepper, and then shake over some breadcrumbs previously browned in the oven. Lay the butter in little bits here and there on the fish. Put the sole in a moderate oven and bake it about ten minutes. Remove the fish on to a clean dish. Warm up the sauce and pour it round the fish. Sole à la Bohémienne. Ingredients, Two Soles, filleted. Two Truffles. Two Eggs (hard-boiled). One tablespoonful of chopped Parsley. One tablespoonful of Lobster Coral. Three quarters of an ounce of Butter. One ounce of Flour. One gill of Fish-Stock. Half a gill of Cream. Cayenne, Salt. Lemon-juice. Fillet the soles, fold them over, put them on a buttered tin, cover them with a buttered paper to prevent them from burning, and cook in the oven. Melt the butter in a stewpan ; add the flour and fish-stock ; when well cooked, add the cream, salt, cayenne, and lemon-juice. Chop up the truffles, yolks of eggs, and parsley finely; pound the coral in the mortar, and pass through a hair-sieve. Next arrange the soles on a dish, pour the sauce over ; ornament each fillet, thus : one with trufiles, one with eggs, one with coral, another with parsley, so on alternately. Sole à la Portugaise. Ingredients. One large Sole. One ounce of Butter. One Shalot. Half a teaspoonful of Parsley. Half a teaspoonful of Anchovy Sauce. Skin the sole, make an incision sufficiently large to admit of the stuffing ; put the butter on a plate, add the shalot, parsley (chopped very fine), and anchovy sauce ; put this stuffing in the sole, and put it on a buttered gratin dish. Then take —