High-class cookery recipes

One ounce of Butter. Four Tomatoes. One Spanish Onion. Half an ounce of grated Parmesan and Bread-crumbs. Half a gill of Tomato Sauce. Peel and cut the onion and tomatoes into thin slices, and lay over the sole alternately ; sprinkle over this some salt and pepper, about one ounce of butter, and a few brown bread-crumbs, in which has been mixed a little Parmesan. Pour round the sole three tablespoonfuls of tomato sauce, cover with a buttered paper, and cook in a moderate oven about ten minutes. Soles à la Rouennaise. Ingredients, Two Soles. Lemon-juice. Lobster Mixture (see Lobster Outlets, p. 36), Chopped Truffles. Skin and fillet the soles ; lay some lobster mixture on the half of each fillet, fold them over in half with the skin inside, and put them on a buttered baking sheet ; squeeze a little lemon on each fillet, cover them with buttered paper, and bake for ten minutes. Dish up, garnish with six prepared mussels or bearded oysters, and serve with sauce Cardinal. Sole à l'Hôtel. Ingredients, One Sole. One tablespoonful of Salad Oil. One teaspoonful of Chili Vinegar. One teaspoonful of Tarragon Vinegar. Chopped Parsley. Chopped Onion. Pepper and Salt. For the Battee. Two yolks and one white of Egg. Two ounces of Flour. One tablespoonful of Salad Oil. Two tablespoonfuls of Milk or Cream. Salt. First make the batter, because it should stand before it is wanted. Mix the milk and flour smoothly together with a pinch of salt ; add the two yolks of eggs and the oil— the white of egg whipped ; mix in very lightly. Stand this on one side till you are ready to cook the fish. Mix the salad oil, tarragon and chili vinegar, with a little chopped parsley and onion ; add some pepper and salt. Fillet the sole, cut each fillet in half, and lay each piece to soak for about ten minutes in the oil and vinegars. Dip each piece in the batter, and fry in boiling fat. Garnish with fried parsley, and serve with tomato sauce. Stewed Sole à la Gascogne. Ingredients, One Sole. One Onion. Twelve Allspice. Twelve Peppercorns. Two tablespoonfuls of Mushroom Ketchup. One teaspoonful of Cayenne Sauce. One gill of gravy or Stock. Mix all the above together, pour into a stewpan, lay the sole in it, and stew for twenty minutes ; take out the sole, strain the sauce and pour over the fish. Soufflé de Saumon. Ingredients, Half a pound of Salmon. Two ounces of Vienna Flour. One ounce of Butter. One gill of White Sauce. Two Anchovies, boned and washed. One ounce of live Spawn. Three Eggs. One gill of half-whipped Cream. Salt and Cayenne, Shred the raw salmon and the two anchovies, pound them in a mortar, and rub them through a hair-sieve. Put the butter and flour into a stewpan, and mix well together over the fire ; add the white sauce, and stir till it thickens and the flour is cooked. Now put this sauce and the salmon into a mortar with the spawn, salt, cayenne, three eggs added one at a time, and the whipped cream ; pound all well together. Butter your mould, put in the mixture, cover with a buttered paper, and steam very gently for about three-quarters of an hour. Turn it out on to a hot dish, and serve with any good fish sauce poured over it. Stewed Eels. Ingredients, One pound of Eels. Half a pint of Stock. One gill of Port Wine.