A second Dudley book of cookery and other recipes

sprinkle it with fine raspings and then copiously with melted butter, and set to form in a fierce oven. When taking the sole from the oven, sprinkle a few drops of lemon juice and a pinch of chopped parsley upon it, and serve at once. GRATIN SAUCE PUT six tablespoonfuls of “ dry Duxelle ” into -* a small stewpan and add to it three tablespoonfuls of half-glaze sauce containing plenty of tomato, crushed garlic the size of a pea, a tablespoonful of fine fresh breadcrumbs, and two tablespoonfuls of white wine. Set to simmer until the required degree of consistency is obtained. Whiting can also be cooked in the same way as sole, the fillets being removed from the bones. ■* GRILLED SOLE SEASON the sole and sprinkle with oil, and grill very gently. Dish it on a very hot dish garnished with slices of lemon. SOLE DUGLERE TAKE one and a half ounces of chopped onion, half a pound of peeled and roughly cut up tomatoes, a little roughly chopped parsley, a pinch of table salt, a very little pepper, and the eighth of a pint of white wine. Lay the sole in a buttered dish with the vegetables and wine ; set to poach gently, and then dish the sole. Reduce the cooking liquor ; thicken it with two tablespoonfuls of fish veloute ; complete with one ounce of butter and a few drops of lemon juice. Pour the sauce over the fish, and serve. SOLE SUR LE PLAT PARTLY separate the fillets from the bones on the upper part of the fish and slip a piece of butter, the size of a walnut, under each. Lay the sole on a very plentifully buttered dish ; moisten with one-fifth of a pint of the fish’s cooking liquor, and add a few drops of lemon juice. Cook in the oven, basting often with butter until the cooking liquor has, by reduction, acquired the consistency of syrup, and covers the sole with a clear and glossy coat. WHITING SUR LE PLAT ARE cooked in the same way, only they should be opened down the back and boned, before being cooked. LAY on a fireproof or copper dish to cook a nice fresh sole, an onion, salt and pepper. Cover the sole with a large glassful of dry white wine, and as much white consomme, also a little essence of mushroom. When the sole is cooked, make a little white “ Roux ” with a pinch of flour and a piece of butter wetted with the essence from the pan in which the fish has been cooked. Add the yolks of two eggs, and finish the sauce with about three ounces of butter. Lay the sole on a dish and serve at once, with the sauce in a boat. This sauce is excellent for brill and whitings — in fact, for all white fish. SOLE MARSEILLAISE SOLES NAPOLITAINES TWO medium-sized soles, one ounce of flour, one tablespoonful of mushroom juice, two ounces of butter, one and half ounces of grated Parmesan cheese, one gill of milk, salt, pepper and nutmeg.