Cookery for every household

Pepper and salt. A pinch of nutmeg. 378. Fillets of Sole a l’Orly (Filets de Sole k l’Orly) 1 medium sole. Frying batter. Tomato sauce. Marinade. 1 shallot. Juice of | lemon. 1 table-sp. salad oil. 1 tea-sp. chopped parsley. Seasoning. First make the batter according to Recipe 1861, and let it stand while the fish is being prepared. Fillet the sole and cut each fillet into two or three pieces according to size. . Mix the ingredients for the marinade on a plate, seasoning with pepper, salt, and a pinch of cayenne. Lay the pieces of fish into this, and let them steep, or marinate, for half an hour at least. Turn them occasionally to ensure their being properly flavoured. Then have ready a pan of boiling fat, dip each piece of fish into the frying batter, and fry to a golden brown colour. Drain well and pile up lightly on a hot dish, with a dish paper under them. Garnish with fried parsley, and serve tomato sauce separately. Note. — It is the marinade and tomato sauce which constitute the “ orly,” and this must always be adhered to, but the fish may be egged and bread-crumbed instead of being dipped in batter. Any small fillets or even flakes of cooked fish may be prepared in the same way. Sufficient for 3 or 4 persons. 379. Fillets of Sole with Prawns (Filets de Solo aux Ecrivisses) 2 soles. Whiting farce, i Prawn butter. 8 prawns. | Sauce au vin blanc. Cook the prawns in a little fish stock or court bouillon, and shell them carefully. Make the whiting farce according to Recipe 79, and fillet the soles. Spread the eight fillets on a board with the side which the skin came off uppermost, flatten them slightly to break the fibre, and trim them neatly. Cover each fillet with a layer of farce, and then double them lengthwise. Insert the narrow end of each fillet in the shell of a prawn, and fill up the hollow in the head with more farce. Then place the fillets in a greased saute pan or baking tin, pour round them enough white wine or liquid in which the prawns were cooked to nearly cover them, cover with greased paper or with the bones of the fish, and poach in the oven for 12 minutes. Poach also the tails of the prawns for the last few minutes to make them thoroughly hot. Prawn, Butter. — Take the trimmings of shells from the tails of the prawns, and pound them in a mortar, add an equal quantity of butter, pound again, and rub through a hair sieve. Season to taste and add a few drops of colouring if too pale in colour. To Serve. — Arrange the fillets of sole on a hot oval dish, with the heads of the prawns resting on the edge of the dish, coat the fish itself (not the red shells) with sauce au vin blanc (see p. 123), decorate with the tails of the prawns and then prawn butter put through a forcing bag or paper cornet, encircling each fillet with a ribbon of the butter. Heat just a minute and serve at once. Note. — A few mushrooms and truffles may also be used as a garnish, and hollandaise or a good white sauce may be used instead of sauce au vin blanc. Sufficient for 7 or 8 persons. 380. Sauce au Vin Blanc Liquid from the fish. 2 yolks of eggs. 3 oz. butter.