Domestic and economical cookery recipes

1 sole 1 dessert-spoonful of finely chopped parsley 6 button mushrooms finely chopped A few brown bread crumbs 1 shallot finely chopped Lemon juice Pepper and salt | oz. butter 1 oz. of good glaze Bread crumbs Butter a gratin-dish, and sprinkle on it half of the parsley, shallot, and mushrooms, with a little lemon juice, pepper, and salt. Lay the sole in the tin, with the white skin downwards, and notched here and there to prevent it contracting while cooking. The dark skin must be removed. Sprinkle the remainder of the parsley, etc., over it, also a few pieces of butter. Bake from 10 to 15 minutes, and serve on the dish in which it was cooked, with the glaze poured over it. The dish should be placed upon another one. No. 76. FILLETS OF SOLE A LA SUPREME. Fillets of 2 or more soles | £ pint of supreme sauce Lemon juice Roll or fold the fillets with the side from which the skin was taken inside. Place them on a buttered baking-sheet, sprinkle lemon juice over, and cover with buttered paper. Cook in a moderate oven as directed for sole a la Rouennaise. Dish in a circle, and cover with the sauce. Maitre-d hotel, Italian, Genoese, Cardinal, and many other sauces, may be used with fillets of sole in the same manner, and the sauce will give its name to the dish. No. 77. FILLETED SOLE (A LA ROUEN). I eole 1 tablespoonful mixture as for shrimp cutlets. (See p. 35) 2 dozen picked shrimps Salt, pepper, lemon juice £ oz. flour. 1 oz. butter 4 pint milk Fillet the sole by cutting it down the centre of the back, and carefully lifting the fillets with a sharp knife, which must be kept firmly pressed on the bone. When the four fillets are removed, place on each half a little of the shrimp mixture, fold the other half over, place on a buttered tin with a little salt, pepper, and lemon juice on each, cover with buttered paper ; bake six to ten minutes. Put on a hot dish, and pour over the sauce, made by melting the butter. Add the flour and milk ; boil well, stirring to keep it smooth, add salt and pepper. Garnish the dish with the shrimps, which have been warmed in a little butter. No. 78. BOILED SALMON. Put a large fish kettle of water on the stove, allowing one tablespoonful of salt to every two quarts of water, and a little vinegar. Wash the salmon well and clean it thoroughly ; lay it on a strainer ; stop the water boiling, put in the salmon, and let it simmer gently. Allow eight minutes to the pound. W hen done, place on a serviette on a hot dish; garnish with fennel and cut lemon ; serve with parsley, lobster, or tartare sauce. No. 79. 1/. 'j SHRIMP CUTLETS. £ pint picked shrimps \ oz. flour 1 oz. butter h gill of milk, salt, pepper Bread crumbs, frying fat l egg Make as for salmon cutlets. No. 80. SOLE A LA COLBERT. Fry the sole according to the directions given for fried sole. When cooked carefully remove the bone without breaking the fish. Put some maitre-d’hotel butter in the cavity, and serve before it melts. Garnish with fried parsley and cut lemon. No. 81. FILLETS OF SOLE A LA ROUENNAISE. 2 or more soles Lemon juice Lobster cutlet mixture Finely chopped truffle A- pint or more of velout6 sauce (prepared if possible with stock made from the bones and trimmings of the soles)