Dainty dinners and dishes for Jewish families

2 tablespoonsful fine flour. 2 yolks of eggs. 1 gill cream. Chopped parsley. Trim the fillets neatly, roll each round a cork-shaped piece of parboiled potato, tie with lino string, brush each with liquid butter, place them on a well-buttered tin, sprinkle with salt, pepper, and lemon juice ; lay a buttered paper over, and bake in a moderate oven for 10 to 15 minutes. Stew the bones and trimmings of the fish in a little water, adding salt, peppercorns, herbs, sliced shallot, and cloves, let this all boil for about an hour, then strain. With a sharp knife cut the remaining peeled potatoes into cork-shaped pieces, and boil them till soft in milk and water. Melt 2 oz. of the butter in a small stew-pan, mix the flour in gradually, stirring all the time, then add \ pint of the fish-stock, and stir the sauce till it is smooth and thick. Take two-thirds of the sauce, season it to taste, stir in the well beaten egg yolks and a few drops of lemon juice. Remove the string from the fillets, place them in a circle on a silver dish, pour the sauce over them. Toss the potato-corks in the remainder of the white sauce, then place them in the centre of the dish, pour the hot cream over them, sprinkle with chopped parsley, and serve hot. SALADE OF SOLE. Sole a la Salade. 2 soles. 2 Spanish onions. Frying oil. 3 large tomatoes. Pepper, salt and cayenne. Fillet the soles, and fry them a little brown in boiling oil. Slice the onions, and fry them in oil. Drain off the frying oil, add the fish to the onions and the tomatoes, peeled and sliced. Add the seasonings, and simmer together for a few minutes. Arrange t lie fillets in a circle on a hot dish, and place the vegetables in the centre. Serve hot. SOLE A LA TURQUE. 1 sole. 1 pepper. 1 oz. blitter. 2 tablespoonsful breadcrumbs. 2 tablespoonsful cold fish. ^ teaspoonful minced herbs. 1 teaspoonful parsley. 1 lemon. 1 hard-boiled egg. ^ pint white sauce. Skin the sole, cut down the centre as if for filleting, and just raise the fillets about 1 inch on either side of the bone. Place the fish on a greased tin. Rub the butter into the breadcrumbs, add the pounded fish, chopped herbs, and parsley, and a little grated lemon peel, and bind all together with the egg. Lay this stuffing under each fillet, and make it into a nice shape. Sprinkle with lemon juice, pepper, and salt, cover with a greased paper, and bake 15 to 20 minutes. Place on a hot dish, pour over the white sauce, and decorate with hard-boiled white and yolk of egg. TURBOT— SAUCE HOLLANDAISE. Clean the turbot, rub it over with a cut lemon, and fold it in a clean cloth. Boil it in salted water, to which 1 dessertspoon vinegar has been added. Drain when cooked, remove the cloth, and serve on a hot dish, garnished with cut lemon and parsley. Serve with it: — Hollandaise Sauce: Cream 3 oz. butter, add the yolks of 2 eggs, one at a time, and stir one way only. Add gradually the strained juice of a lemon and a pinch of pepper. Stand the bowl in which the sauce is being made, over a saucepan of boiling water, and stir till the mixture thickens. Add a wineglass of boiling water, and stir till it is as thick as a custard. WHITEBAIT. Blancliailles. Whitebait. Frying oil or fat. Flour. Fried parsley.