Cookery and housekeeping

Meanwhile there must have been prepared a rich sauce by mixing scraps of veal and bacon with a little flour and butter in a stewpan, then broth and vegetable flavours. Let it cook on the fire, but not become brown. Strain the sauce twice, adding the sauce in which the sole was stewed ; but do not obtain a watery sauce. Stir in the yolks of two eggs ; pour this sauce over the sole ; garnish it with the oysters and other accessories, and with some sippets of bread which have been browned in the stewpan. Add button mushrooms, which must be sauté first. Cover the dish when it has been thus daintily arranged, and let it finish cooking in the oven. Any fish with firm flesh may be dressed in the same way. If this dish is to be eaten on a maigre day, make the broth with fish bones, and add a little cream as no meat stock is used. Fillets of Sole au Gratin. Put the following ingredients in a dish which will bear oven-heat : chopped onions, mushrooms and herbs, with enough butter to prevent their adhering. Arrange the fillets neatly on the dish ; mix equal quantities of brown sauce and Chablis wine, and pour round the fillets ; if you have more of this mixture than is required, reserve for subsequent basting Sprinkle breadcrumbs and fine herbs mixed over the fillets ; and over the breadcrumbs pour a little WHITIXG QUENELLES. 113 butter just dissolved. During the time the dish is in the oven, it must be watched to see that no part dries up, the reserve of sauce or of dissolved butter being used to baste the fillets : do not attempt to save trouble by placing all the sauce and all the butter in the dish at once. 15 to 20 minutes according to thickness of fillets ; the oven must be of moderate heat. Fillets of Sole a la Orly. Prepare your fillets by steeping them for an hour in lemon-juice, pepper, salt, parsley, and slices of onion ; drain and dr}- the fillets. Fry in batter, or in a thick coat of flour ; serve on a napkin, and prepare a puree of tomato sauce to hand round with the fillets. Bream Grilled. Take a sharp knife and score the bream down the back ; rub in a little pepper and salt ; butter a gridiron, and grill the fish at a moderate temperature, or wrap it in buttered paper and bake it in the oven. Serve with brown caper sauce. Whiting Quenelles. Take i lb. fillet of whiting and rub it through a tamis ; add \ lb. butter, \ lb. panada ; season with pepper and salt ; beat up two eggs and mix in, and also some fish broth which you have previously made with the bones of the whiting. Work up the whole till it is perfectly smooth ; if necessary, pass through 114 SALT FISH. the tamis. Make into quenelles with two tablespoons, poach in fish broth, and serve with a sauce made of puree of prawns. If the coral of lobster can be obtained, the sauce should be coloured with that. Fillets of Whiting a la Orly. Take fillets of whiting, and, if the fillets are large, divide them into two ; season them with pepper, salt, and lemon-juice ; coat them with flour, and fry them over a brisk fire. Arrange them neatly on a napkin with fried parsley, and send up tomato sauce in a sauce-boat. Salt Fish a la Lyonnaise.