The sole must be served in the dish in which it is cooked. Butter the dish with half the butter, and sprinkle it with half the lemon juice, and with half the parsley, shallot, thyme, or mushrooms and seasoning". Pour in the stock and sherry. Lay the fish in this and sprinkle it with the remainder of the lemon juice and other ingredients. Cover it with browned bread crumbs, and on them put the remainder of the butter in small pieces. Bake for fifteen or twenty minutes, according to the size of the fish, in a rather quick oven. Sole aux Crevettes. (Sole with Shrimps.) Skin a sole, make an incision down the centre as for filleting, raise the flesh from the bone on each side to form a pocket. Fill this with shrimp farce (p. 54). Place the fish on a buttered tin, cover with brown crumbs, put over a few pieces of butter. Bake with buttered paper over for fifteen minutes. Garnish with sliced lemon and parsley✪ Sole aux Crevettes. Serve with anchovy or melted butter sauce. 54 Shrimp Farce. Mix a quarter of a pint picked shrimps (chopped) with a quarter of a pint white sauce (seasoned). Lobster or oysters can be used instead of shrimps. Fillets of Sole a la Tartare. Cleanse, skin, and fillet a sole. Cut the fillets into nice pieces, squeeze over each piece a few drops of lemon juice, and season it. Lay the fillets on a buttered tin, cover with buttered paper, and bake them for about ten minutes. Remove from the tin and let them get quite cold. Trim into shape, and mask each piece with Tartare sauce (p. 164). Dish on a crouton of fried bread or on aspic. Garnish with red and green chilies, or beetroot, small salad, and aspic jelly.✪ Fillets of Sole a la Tartare Serve as a cold fish entree, or for supper or luncheon. Sole a la Mai^tre d' Hotel. Skin and fillet a sole, cut each fillet in half, squeeze over a few drops of lemon juice. Season. Fold over. Bake the fillets on a buttered tin, with buttered paper over, about ten minutes. Dish in a circle. Pour over Maitre d' Hotel sauce✪ Sole a la Mai^tre d' Hotel (p. 165). Lobster Cutlets. Lobster (hen Milk ... Butter Flour Cream Cayenne Eg§: ••• Bread crumbs.✪ Lobster Cutlets I (about 8 oz.) \ pint. \\ oz. I oz. I tablespoonful. to taste. I. Remove the flesh from the lobster, cut it into dice. Pound the spawn (when obtainable) with half an ounce of the butter, and pass it through a hair sieve. Cook the flour in the butter, add the milk, boil welL Put in the cream, lobster, spawn, seasoning, and a few drops of lemon- 55 juice. Let it get cold. Make up into cutlet shapes, egg" and crumb carefully, fry in hot fat, drain. Dish in a circle, putting a piece of lobster feeler in each cutlet. Garnish with fried parsley. Tinned lobster may be used ; six ounces is sufficient. In this case use a little anchovy and carmine, to improve the colour. Parsnip Puree- Take one pound of boiled parsnips, mash them and pass through a sieve. Re-heat with one ounce of butter, one tablespoonful of cream, and one and a half ounces of fine flour✪ Parsnip Puree. Season, and use as directed above. Merluche Farci eaux Huitres. (Haddock Stuffed with Oysters.) Fresh haddock (ij lbs.)... i. Bread crumbs i| oz. Butter I oz. Egg I. Oysters (bearded and minced finely) 6 to 8. About a tablespoonful of oyster liquor. Brown crumbs.✪ Merluche Farci eaux Huitres (Haddock Stuffed with Oysters)

AI-modernized reading of the original text

The sole must be served in the dish in which it is cooked. Butter the dish with half the butter, and sprinkle it with half the lemon juice, and with half the parsley, shallot, thyme, or mushrooms and seasoning. Pour in the stock and sherry. Lay the fish in this and sprinkle it with the remainder of the lemon juice and other ingredients. Cover it with browned bread crumbs, and on them put the remainder of the butter in small pieces. Bake for fifteen or twenty minutes, according to the size of the fish, in a rather quick oven. Sole aux Crevettes. (Sole with Shrimps.) Skin a sole, make an incision down the centre as for filleting, raise the flesh from the bone on each side to form a pocket. Fill this with shrimp farce (p. 54). Place the fish on a buttered tin, cover with brown crumbs, put over a few pieces of butter. Bake with buttered paper over for fifteen minutes. Garnish with sliced lemon and parsley. Serve with anchovy or melted butter sauce. Shrimp Farce. Mix a quarter of a pint picked shrimps (chopped) with a quarter of a pint white sauce (seasoned). Lobster or oysters can be used instead of shrimps. Fillets of Sole a la Tartare. Cleanse, skin, and fillet a sole. Cut the fillets into nice pieces, squeeze over each piece a few drops of lemon juice, and season it. Lay the fillets on a buttered tin, cover with buttered paper, and bake them for about ten minutes. Remove from the tin and let them get quite cold. Trim into shape, and mask each piece with Tartare sauce (p. 164). Dish on a crouton of fried bread or on aspic. Garnish with red and green chilies, or beetroot, small salad, and aspic jelly. Serve as a cold fish entree, or for supper or luncheon. Sole a la Maître d' Hotel. Skin and fillet a sole, cut each fillet in half, squeeze over a few drops of lemon juice. Season. Fold over. Bake the fillets on a buttered tin, with buttered paper over, about ten minutes. Dish in a circle. Pour over Maitre d' Hotel sauce (p. 165). Lobster Cutlets. Lobster (hen Milk ... Butter Flour Cream Cayenne Eg§: ••• Bread crumbs. I (about 8 oz.) \ pint. \\ oz. I oz. I tablespoonful. to taste. Remove the flesh from the lobster, cut it into dice. Pound the spawn (when obtainable) with half an ounce of the butter, and pass it through a hair sieve. Cook the flour in the butter, add the milk, boil welL Put in the cream, lobster, spawn, seasoning, and a few drops of lemon- juice. Let it get cold. Make up into cutlet shapes, egg and crumb carefully, fry in hot fat, drain. Dish in a circle, putting a piece of lobster feeler in each cutlet. Garnish with fried parsley. Tinned lobster may be used ; six ounces is sufficient. In this case use a little anchovy and carmine, to improve the colour. Parsnip Puree- Take one pound of boiled parsnips, mash them and pass through a sieve. Re-heat with one ounce of butter, one tablespoonful of cream, and one and a half ounces of fine flour. Season, and use as directed above. Merluche Farci eaux Huitres. (Haddock Stuffed with Oysters.) Fresh haddock (ij lbs.)... i. Bread crumbs i| oz. Butter I oz. Egg I. Oysters (bearded and minced finely) 6 to 8. About a tablespoonful of oyster liquor. Brown crumbs.

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Sole aux CrevettesShrimp FarceFillets of Sole a la TartareSole a la Mai^tre d' HotelLobster CutletsLobster CutletsParsnip PureeMerluche Farci eaux Huitres (Haddock Stuffed with Oysters)

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