Breakfasts, luncheons, and ball suppers

For this purpose it is better that soles should not be over half a pound each ; fillet as in Receipt No. iii, cross the ends neatly over each other, about an inch from the ends ; arrange in a saute pan and boil for five or six minutes. Put them on a sieve to drain and get cold, mask with Chaufroix Sauce (No. 40) and Sauce (No. 35), arrange them either on some chopped aspic jelly, or salad de legumes, garnished with aspic cut in fancy shapes. SOLE, FRIED FILLET OF. No. 1 13. Egg and crumb some fillet of sole, fry nice and dry, and serve in a napkin. SOLE, MAYONNAISE OF. No. 114. Prepare the soles as in No. in, arrange them neatly round some good white Cos lettuce cut in lengths of an inch in the centre of the dish, and mask the whole with some good Mayonnaise Sauce (No. 52) made rather thick. TROUT, FRIED. No. 115. Clean, scrape, take out the gills and eyes, egg and crumb as many trout as are required ; fry a nice light brown in boiling lard, put on a sieve to dry, and serve one for each person. FISH AU GRATINS. 103 TROUT, BROILED. No. 1 16. Scrape, clean, cut off the heads and split in half, cutting down the back, as many trout as are required, take out the back-bones and broil over a clear fire in a wire gridiron ; rub with soft butter, sprinkle with pepper and salt and serve, if a pound in weight, one for two persons. WHITING, BROILED. No. 1 1 7. Put as many small whiting as are required between a wire gridiron, and broil over a clear fire; rub with soft batter, sprinkle with pepper and salt, and serve one for each person. WHITING, FRIED. No. iiS. Egg and crumb one for each person, and fry a nice light brown in boiling lard. FISH ROLLS. No. 1 1 9. Make some Luncheon Rolls (No. 4), cut off the tops and take out all the crumbs and fill with a mixture of some mustard and cress, and either cold lobster, salmon, sole, shrimps, prawns, and Mayonnaise Sauce (No. 52) ; flavour with salt and cayenne pepper, or Searcy Salt, put the cover on. There must not be too much mayonnaise sauce, or it will make the roll damp and flabby, which is to be avoided. Rolls can also be made the size of a hunting-case, the inside taken out and filled with fish or chicken salad as above. CHAPTER XVII. MEATS, MEAT PIES AND PUDDINGS, FILLETS OF BEEF BROILED A LA FRANCAISE. No. 120. Cut as many fillets, three-quarters of an inch thick, as are required from a rump fillet of beef, and broil over a quick fire, but not too close to it, turning frequently ; rub with a bit of butter, and serve with fried potato chips. FILLETS OF BEEF A LA DIABLE. No, I2I. Boiled in the same way as No. 120, and pour over on an entree dish half a pint of Devil Sauce (No. 44). BEEFSTEAK. No. 122.