The Pytchley book of refined cookery and bills of fare

Fillet as above two soles,' and place the fillets in a well- buttered baking tin; mix in a cup two table-spoonfuls of mushroom catsup, one dessert-spoonful of Anchovy Sauce (Burgess & Son’s), one glass of sherry, twelve mush- rooms, two sprays of parsley, four chives or green onions finely chopped, two wine-glasses of Consomme (No. 1), a salt-spoon of Searcy Salt, and throw over the fillets of soles , cover the tin with buttered paper, and bake for fifteen FISH. 151 minutes ; take the paper off, put a few browned bread- crumbs on each fillet with a small piece of butter on each, put in the oven for five minutes, and send up in the baking tin. FILLET OF SOLE A LA NORM AND E. No. 152. Fillet two soles as for boiling. Put the fillets in a well- buttered baking tin, with a glass of sherry and four table- spoonfuls of Consomme (No. 1) and a sprinkling of Searcy Salt ; cover the baking tin with oiled paper, and bake ten minutes (the oven should not be too hot) ; take out the tin, remove the paper, and pour over the fillets of sole half a pint of Sauce a la Normande (No. 54) ; return to the oven for five minutes, and serve in the baking tin. This is quite excellent. FILLET OF SOLE A LA STAMFORD (BROWN). No. 153. Send up six fillets of sole in an entree dish, and half a pint of Brown Stamford Sauce (No. 71) in a sauce-boat. FILLET OF SOLE A LA TARTAR. No. 154. • Send up six fillets of sole on a napkin garnished with fried parsley in a flat dish, and half a pint of Tartar Sauce (No. 74) in a sauce-boat. FILLET OF SOLE AUX TRUE FES. No. 155. Send up six fillets of sole on a napkin garnished with fresh parsley in a flat dish, and half a pint of Truffle Sauce (No. 75) in a sauce-boat. 152 THE PYTCHLEY COOKERY BOOK. CRIMPED SALMON, BOILED. No. 156. Cut three slices an inch thick out of a crimped salmon, put them in a fish-kettle, and boil up and simmer for ten minutes, as in general directions for boiling fish, and serve on a napkin garnished with parsley, either with some of the water in which it was boiled in a sauce-boat, with half a pint of Lobster Sauce (No. 41), with Downton Sauce (No. 32), or with Dutch Sauce (No. 29). BROILED SALMON. No. 157. Scale and cut three slices from a salmon, dipin clarified butter, put them on a gridiron, and broil them over a clear fire for a quarter of an hour ; when done put a small piece of butter on each, sprinkle with pepper and salt, and serve in an entree dish, with half a pint of Sauce Tartar (No. 74), or Norvegienne Sauce (No. 53), in a boat. FILLET OF SALMON AU GRATIN. No. 158. Cut three slices of salmon half an inch thick, lay in a buttered baking tin, and cook in the same manner as Sole au Gratin (No. 1 5 1 ) . CUTLETS OF SALMON A EINDIENNE. No. 159. Cut some slices from a small salmon, divide them in half, and cut into cutlet shape ; sprinkle with Searcy Salt and flour ; brush off the flour, egg and crumb, put in wire frying basket, and fry a nice light brown ; one for each person, arrange in an entree dish, hand round in a boat half a pint of Indian Sauce (No. 40). FISH. 153 SALMON SOUCHET. No. 160. Scale and cut three slices from a crimped salmon, and boil for ten minutes in some Souchet Stock (No. 139)5 as directed for Flounder Souchet, and serve in a deep entree dish with the stock in which it was boiled. FILLET OF SALMON A LA STAMFORD {BROWN). No. 161.