The Cook Book, by "Oscar" of the Waldorf

Procure the fillets of three soles, fold and lay them in the shape of a crown, in a well-buttered and flat stewpan, adding half a glassful of white wine and three tablespoonfuls of mushroom liquor, seasoning with half a pinch of salt and pepper and cook for six minutes over a moderate fire ; then arrange the fillets on a dish, place at the side of the stove, reduce the gravy to one-half, adding one cooked lobster claw, one truffle and three mushrooms, all of which have been cut julienneshaped, add to this half a pint of Allemande sauce, stir it thoroughly and pour it over the soles previous to serving, sticking a piece of truffle and a mushroom button into each fillet, also in each one stick a pickled shrimp with head erect, and serve. Fillets of Sole, Orly. Remove the fillets from the soles, place them in a dish with pepper, salt and pour plenty of lemon juice over them, and allow them to soak for thirty or forty minutes. Put the trimmings of the fish into a saucepan with a bunch of sweet herbs and one-half pint of white wine, season with salt and pepper, and boil the sauce till it is partly reduced. Rub some flour over the fillets and fry them in boiling fat When cooked, drain the fillets, lay them on a folded napkin on a hot dish, garnish with fried parsley, and serve with the sauce in a sauceboat. Fillets of Soles, Parisian Style. Place the fillets of a pair of soles in a saucepan with a finely-chopped onion and one tablespoonful of chopped parsley ; cover them with butter that has been melted, seasoning with salt and pepper. Toss the soles about over a moderate fire if cooked, taking care not to allow them to burn. When done arrange the fillets a hot dish, pour over some Italian sauce and garnish with lemon and parsley. Fillets of Soles, Provincial Style. Fillet two soles and place them in a stewpan with a teacupful of white wine and small quantity of olive oil; add a little chopped parsley, garlic, nutmeg, salt and pepper, and let them simmer gently by the side of the fire for half an hour. When cooked arrange the fillets on a hot dish, squeeze some lemon juice over, garnish round with some slices of fried onions, and serve. Fillets of Soles, Rouennese. Skin a pair of soles and separate the fillets from the bones, spread them with oyster butter and double them over. Butter a baking sheet, put the fillets on it, squeeze a little lemon juice over, cover with a sheet of buttered paper, and bake in a slow oven. It will require about ten minutes to cook them. Put three-fourths of an ounce of butter into a saucepan with two tablespoonfuls of flour, and stir it over the fire until mixed; then pour in gradually a teacupful of fish stock and continue stirring over the fire until boiling. Mix with the sauce one-half teacupful of cream, some lemon juice, cayenne pepper, salt, and two tablespoonfuls of chopped truffles. Arrange the soles on a hot dish, pour the sauce over, and serve. Fillets of Sole with Anchovies. Fry the fillets of a sole in a little salad oil, season them with salt and pepper, and press them between two dishes until cold. Bone and clean four anchovies, and divide each one into four fillets. Cut the fillets of sole into pieces about the same size as the anchovy fillets, mix them together and pile them on a dish. Mix with a half a cupful of salad oil, one tablespoonful of tarragon vinegar, and one chopped capsicum. Pour the dressing over the fish, and serve it. Fillets of Soles with Oysters. Separate the fillets from the bones of some soles, trim them and fry them in a little butter. Fix a bread croustade on a hot dish, and fill it with oysters mixed with Allemande sauce. When cooked arrange the fillets round the croustade, pour a little Allemande sauce over and serve with a sauceboatful of the same. Fillets of Soles with Ravigote Sauce.