Cassell's dictionary of cookery

sauce thoroughly between every addition, for the success of the sauce depends upon this being done, and with every eighth tea-spoonful put in a tea-spoonful of tarragon vinegar and a tea-spoonful of chilli vinegar. When the sauce is thick and smooth like cream, stir in a table-spoonful of dry mustard, a tea-spoonful of essence of anchovy, and a table-spoonful of chopped ravigote, chervil, and tarragon. Taste the seasoning, add a little salt and cayenne, if required, and serve. Time to fry the fillets, about ten minutes. Probable cost, one large sole, Is. 6d. Sufficient for four or five persons. Sole, Filleted (a I'ltalienne).— Fillet a large fresh sole in the usual way, and divide each fillet into halves by cutting it across. Season the pieces with pepper and salt, and rub them over with cut lemon. Rub two ounces of butter into eight ounces of biscuit flour. Add a pinch of salt, and make a stiff paste by mixing with the flour the yolk of an egg which has been beaten up with the eighth of a pint of cold water. Roll this paste out very thin, and cut it into pieces of a 'size and shape that will entirely cover the filleted fish. Wrap each piece of fish in the paste, press the edges closely, and fry the fillets in hot fat over a slow fire till they are brightly browned. Drain them from the fat, and serve on a dish in a circle, with one fillet overlapping the other. Pour cold Tartar sauce {see Soles, FiUeted, ii la Tartare) into the centre, and serve. Time to fry the fillets, about half an hour. Probable cost, one large sole, Is. or Is. 6d. Sufficient for four or five persons. Sole, rilleted and Marinaded.— Fillet a large fresh sole, trim the fillets neatly, and divide them into halves. Put them into a dish, season with pepper and salt, and put with them a small finely-minced onion, a table-spoonful of picked and washed parsley, and a little oil and vinegar. Let the fish lie in this marinade for an hour, and turn it over occasionally, that it may be equally impregnated with the flavour. Make a little frying batter as follows : — Put five ounces of flour into a bowl, and stir into it a pinch of salt and a quarter of a pint of water. Beat the yolks of two eggs with two table-spoonfuls of oil, and add the mixture to the flour, &c. The batter ought to be a little thicker than cream. A few minutes before the batter is wanted, whisk the whites of the eggs, and add them to it. Drain the fillets on a clean cloth, and dip each piece separately into the batter, with which it should be covered entirely, but not too thickly. Fry the fillets in boiling fat, and move them about till they are equally browned. Drain them from the fat, and serve on a neatly-folded napkin. Send maitre d'hotel, tomato, Dutch, shrimp, or white sauce to table in a tureen. Time to fry the fillets, about a quarter of an hour. Sufficient for three or four persons. Sole, Filleted and Rolled.— Take a large sole and half a pint of freshly-boiled and picked shrimps. Pound the shrimps with a third of their bulk in fresh butter, two tablespoonfuls of fine bread-crumbs, and a highh