When fried either whole or in fillets, place lumps of maitre d’hotel butter tastefully arranged on the fish. 52. — Baked Soles. Butter a baking dish; on this place some very thin slices of onion, then upon this a whole sole or FISE. 29 filleted soles ; upon this pour a little white wine or cider ; sprinkle with pepper, salt, and chopped parsley. Bake them till cooked, and serve them in the same dish. 53. — Sole Normande, or Sole “au Gratin.” Place on a flat dish several lumps of butter ; sprinkle some very finely chopped parsley. Place on this a good-sized sole, then around some mushrooms and oysters ; add some more parsley, salt and pepper to taste ; then pour over a breakfast-cupful of slightly thickened gravy, in which you have previously mixed 1 wineglassful of sherry or white wine, 2 tablespoon- fuls of mushroom ketchup, 1 or 2 pounded anchovies. Bake half an hour to 40 minutes. Have some of the same gravy at hand to baste with and prevent it drying at the top. To make a sole “ au gratin ” you proceed as above, but sprinkle raspings of bread under and above, and flnish by placing some lumps of butter on the top. You also use untliickened gravy. N.B. — Mussels are used in this dish, either as well as or in place of oysters. Another rvatj. — Wipe the sole well ; brush it over with egg; sprinkle it with finely chopped parsley, mixed with fine bread-crumbs and seasoned with pepper and salt. Now melt some butter (4 ounces is sufficient for a 2 pound sole) ; pour it over the sole very gently, so as not to remove the bread-crumbs and 7 30 WHOLESOME COOKERY. parsley. Bake for three-quarters of an hour. Have ready in saucepan about a quarter of a pint of good gravy, in which j^ou have put in a little lemon- juice, 1 spoonful of ketchup, 1 wineglassful of sherry. Then remove the sole to another dish, and add the liquor from the fish to this sauce. Simmer it all together for a few minutes and pour it round the sole. It is a great improvement to this dish to add mush- ■^ooms or oyster.s, or both, and mussels if liked. 54. — Soles “a la Orly.” Sprinkle pepper and salt over the fillets, squeeze some lemon-juice over them, and leave them on one side. Put the bones and trimmings of the soles in a saucepan, with white wine, pepper, salt, and a few herbs ; stew for half an hour, then strain. Flour the soles well, fry them dry, and serve with the sauce the bones were stewed in and strained. 55.— Whitings “ a la Orly." Dress them exactly as the soles. 56.— Fillets of Whiting and Mushrooms. Take some large whitings and divide them into fillets ; place them at the bottom of a stewpan, sprinkle them with pepper and salt, pour over some FISS. 31 hot butter and lemon-juice. When half cooked, turn them over carefully and cook on the other side ; then take them out, put them to drain. Then into the sauce put some slices of truffles or mushrooms, and stew them ; add a little butter if necessary. Dish up the fish with the mushrooms and fried sippets. N.B. — Soles may be cooked in this way. 67. — Baked Whitings. ✪ Baked Whitings

AI-modernized reading of the original text

When fried either whole or in fillets, place lumps of maitre d’hotel butter tastefully arranged on the fish. 52. — Baked Soles. Butter a baking dish; on this place some very thin slices of onion, then upon this a whole sole or FISE. filleted soles ; upon this pour a little white wine or cider ; sprinkle with pepper, salt, and chopped parsley. Bake them till cooked, and serve them in the same dish. 53. — Sole Normande, or Sole “au Gratin.” Place on a flat dish several lumps of butter ; sprinkle some very finely chopped parsley. Place on this a good-sized sole, then around some mushrooms and oysters ; add some more parsley, salt and pepper to taste ; then pour over a breakfast-cupful of slightly thickened gravy, in which you have previously mixed 1 wineglassful of sherry or white wine, 2 tablespoonfuls of mushroom ketchup, 1 or 2 pounded anchovies. Bake half an hour to 40 minutes. Have some of the same gravy at hand to baste with and prevent it drying at the top. To make a sole “ au gratin ” you proceed as above, but sprinkle raspings of bread under and above, and finish by placing some lumps of butter on the top. You also use unthickened gravy. N.B. — Mussels are used in this dish, either as well as or in place of oysters. Another rvatj. — Wipe the sole well ; brush it over with egg; sprinkle it with finely chopped parsley, mixed with fine bread-crumbs and seasoned with pepper and salt. Now melt some butter (4 ounces is sufficient for a 2 pound sole) ; pour it over the sole very gently, so as not to remove the bread-crumbs and parsley. Bake for three-quarters of an hour. Have ready in saucepan about a quarter of a pint of good gravy, in which j^ou have put in a little lemonjuice, 1 spoonful of ketchup, 1 wineglassful of sherry. Then remove the sole to another dish, and add the liquor from the fish to this sauce. Simmer it all together for a few minutes and pour it round the sole. It is a great improvement to this dish to add mush- ■^ooms or oyster.s, or both, and mussels if liked. 54. — Soles “a la Orly.” Sprinkle pepper and salt over the fillets, squeeze some lemon-juice over them, and leave them on one side. Put the bones and trimmings of the soles in a saucepan, with white wine, pepper, salt, and a few herbs ; stew for half an hour, then strain. Flour the soles well, fry them dry, and serve with the sauce the bones were stewed in and strained. 55.— Whitings “ a la Orly." Dress them exactly as the soles. 56.— Fillets of Whiting and Mushrooms. Take some large whitings and divide them into fillets ; place them at the bottom of a stewpan, sprinkle them with pepper and salt, pour over some FISS. hot butter and lemon-juice. When half cooked, turn them over carefully and cook on the other side ; then take them out, put them to drain. Then into the sauce put some slices of truffles or mushrooms, and stew them ; add a little butter if necessary. Dish up the fish with the mushrooms and fried sippets. N.B. — Soles may be cooked in this way. 67. — Baked Whitings.

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Baked Whitings

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