The new century cookery book

648. Filets de Soles d la Neurille. — Fillets of soles, folded, seasoned, and cooked in a saute-pan with a dash of white wine, mushroom liquor, and lemon -juice, dressed in gratin style with white sauce, mushrooms and oysters, sprinkled with bread-crumbs and cheese, and browned in oven before serving. 649. Filets de Soles a la Sauphine. — Fillets of soles, spread over with whiting or other fish farce mixed with finely chopped mushrooms, parsley and shallots, folded, and braised in the oven. When cold, trimmed, egged, crumbed and fried in clarified butter. Small lobster claws are inserted at the end of each fillet, served with lobster sauce. 650. Côtelettes de Sole à la Villeroi. — Fillets of soles, spread with forcemeat and rolled up, fastened on silver skewers, egged and crumbed, and baked with plenty of butter in hot oven. Served with a rich tomato sauce (No. 272). COLD SERVICE FISH ENTREES AND SECOND COURSE DISHES. 651. Côtelettes de Homard à l'Aspic. — 1 small hen lobster, 1 ripe tomato, 2 anchovies, 2 oz. picked shrimps, 1 oz. butter, about 1 pint aspic jelly (No. 293), seasoning. Line ten cutlet moulds with aspic jelly. Split the lobster, remove the meat, and cut into slices about one-eighth of an inch thick. Cut the tomato in slices, remove skin and pips. Set a slice of lobster and tomato in each mould. Wash and bone the anchovy, pound in a mortar with the butter and shrimps, moisten with sufficient aspic to make the mixture set, and rub through a fine sieve. Season to taste. Fill up the moulds with this ; finish with a thin layer of aspic. When set turn out. Dish up neatly on a round dish, fill the centre with the remainder of lobster meat and tomato cut into dice. Garnish with chopped aspic and parsley. Keep in a cool place till required for table. 652. Mayonnaise de Somard — 1 large lobster, 4 filleted Gorgona anchovies, 1 hard-boiled egg, 6 stoned olives, 4 pickled French gherkins, a small handful of capers, one large or two small lettuces, a fete slices of pickled beetroot, mayonnaise (No. 277). Cut the lobster lengthways, take out all the meat ; if there is any coral chop it fine and reserve to ornament the surface ; break the claws, take out the meat intact if possible, as it will come in for ornamenting the dish. Cut the remainder of the meat into neat pieces. Wash and trim the lettuce, tear the good leaves into convenient pieces. Put the cut lobster meat and salad into a basin, add sufficient mayonnaise sauce to season, mingle gently, and place in a heap in the centre of a round dish ; shape it in the form of a dome, mask it with very stiff mayonnaise sauce, surround it with the pieces of claws, alternately with quarters of hard-boiled egg, garnish systematically according to taste and fancy with long strips of fillets of anchovy, capers, fancifully-cut pieces of beetroot, chopped coral, stoned olives, slices of gherkins. Keep on the ice until required, and serve as cool as possible. 653. Petites Dormes de Homard à la Crème. — £ hen lobster (small), 1 gill aspic jelly, 1 gill cream, 1 gill tomato pulp, 1 tablespoonful mayonnaise sauce (No. 277), 2 sheets French gelatine, salt, pepper, a few sprigs of tarragon and red chillies for garnish. For pastry 2 oz. flour, H oz. butter, 2 oz. grated cheese (Parmesan or Gruyere), egg, cayenne.