The Dudley book of cookery and household recipes

seasoned spinach, then lay on the top of the spinach as many fillets as you require. Make a thin rich Bechamel sauce with plenty of cream. Sprinkle the fish with a lot of grated cheese (Parmesan). Pour the sauce over it and sprinkle another layer of Parmesan cheese. Put three or four tiny bits of butter on the top and bake a nice brown colour. SOLE ROTHSCHILD SOLES AU VIN BLANC X)ARTLY separate the fillets from the bone, on the upper side of the sole, and slip a piece of butter the size of a walnut under the fillets. Lay the fish in a dish, the bottom of which should be buttered, add chopped onion and a wineglassful of white wine (chablis is the best) also a little of the fish liquor and two or three white mushrooms. Let this poach gently. Lay the fish on its dish to serve. Take the liquid and let it reduce, adding two large spoonfuls^of white veloute sauce and a little thick cream. Strain the sauce through muslin or tammy — season it nicely. If liked some mushrooms cut into thin strips can be served in the sauce. ¥ SOLE DE TOUT PARIS T)LACE some fillets of sole, trimmed and skinned, in a buttered saute pan, to poach in a little fish essence (which is made with the bones and trimmings of the fish). When cooked remove the fillets and place them on a dish. Add to the liquor two tablespoonsful of white veloute sauce, a wineglassful of chablis, a little mushroom essence, or two whole white mushrooms, and three spoonsful of thick cream. Reduce and strain through a muslin. Keep half of this sauce to pour over your fillets — the remainder to be worked up with some lobster butter to a deep pink. The fillets must be laid neatly in the dish, and the yellow sauce poured over them, in the centre, place some shrimps or small pieces of lobster claw — or crayfish — and pour over them the pink sauce. Serve very hot with some of the pink sauce served separately in a sauce-boat. ¥ FILLETS OF SOLE PORTUGUESE rpiAKE the fillets of a very fresh sole. Butter a dish and gratin. Place your fillets in the dish, season with pepper and salt. Add one bay leaf, a little thyme, chopped parsley, chopped onion,and two tomatoes, pulled and crushed, a glass of chablis, and a piece of butter. Let it cook for ten minutes. Take out your fillets and put them on to another dish, reduce the liquid to three quarters of the quantity, add about three-and-a-half ounces of butter and the juice of one lemon. Taste your sauce to see that it is right. Cover your fillets of sole with the sauce, powder them lightly with grated Parmesan cheese, put them into a very hot oven and serve. ¥ SOLE A LA DAUVILLAISE U) UTTER a saute pan and cover the bottom with onion chopped fine and parsley chopped fine, add salt and black pepper. Place the sole in a pan, put seasoning on the fish, and add half a glass of French white wine. Cover the pan with buttered paper and cook it in the oven. When done withdraw the liquor in which the sole has cooked, let it reduce on the stove to three-quarters of the original quantity, add a pat of best butter and half a glass of thick cream and pour the sauce over the fish before serving. ¥ BRILL A LA MODE DE FECAMP