Skin 3 medium-sized soles, and remove the fiUets care- fully. Lay them in a dish with enough white wine (Chablis or Hock), and lemon juice to soak for an hour. Prepare a fish farce with 3 whiting and the needful quantity of cream and seasoning, mix with it some finely chopped lobster and lobster butter. Spread the fillets with this and roll them up. Range them on a buttered saute-pan and insert on top of each several prawns✪ Paupiettes de Sole h. la Royale with a small round of truffle in the centre. Poach them carefully in the oven till done, then take up and dish up in the form of a crown on a small round of artichoke bottoms. Prepare a fish stock (clear) with the fish bones, season, strain and reduce with white wine and lemon juice. Add a few chopped tarragon leaves and 2 pats of fresh butter. Sauce over the fillets with this. Fill the centre of the dish with a ragout of mushroom heads and small lobster quenelles mixed with Cardinal sauce. Garnish the dish with fleurons. Filets de Sole ^ la Diane. 2 small soles, Nouille paste, white wine, s*asoning, grated cheese, prawn puree, i truffle, veloute sauce, I 07. butter. 62 Recherche Entrees. Prepare a nouille paste, made with 6 07. flour, i oz. butter, I egg yolk, salt, and a little milk. Knead it well, and roll out thinly, then stamp out a number of ovals, and line with these the required number of oval shaped fluted patty pans (flat). Bake them in a cool oven for about lo minutes. Skin and fillet the soles, poach them in the oven in a well buttered saute-pan with a little white wine, mush- room liquor, lemon juice and seasoning. Take them up and let cool, then trim each fillet to the size of the oval paste crusts. Heat up the prawn puree, and spread the bottom of each paste crust with it. Upon this place the fillets of sole, one on each. Sauce over carefully with well reduced veloute sauce, besprinkle with grated chesse and oiled butter, and bake in a sharp oven for about 5 minutes. Decorate the top of each with a few fancifully cut slices of glazed truffle. Dish up tastefully and serve hot. Croustade de Homard. (Frosted Lobster Croustade.) I lb. puff paste, i large lobster, 2 whites and i yolk of eggs, i oz. grated Parmesan cheese, 2 shallots, i gill demi-glace sauce, i glass sherry, i oz. butter, i teaspoon- ful anchovy essence, 6 mushroom slices, salt, cayenne or paprika pepper✪ Frosted Lobster Croustade. Split the lobster, remove all the meat and cut into neat pieces, peel and chop the shallot, fry them to a golden colour in the butter ; then add the lobster and toss over the fire for a few minutes. Add the sherry, cover and let reduce a little, moisten with the sauce and the an- chovy essence, season with red pepper and salt, add the mushrooms, and keep hot. Roll out the paste about J of an inch thick, stamp out 3 rounds about 5in. in diameter, place one on a baking Fish Entrees. 63 sheet, carefully wet the edge, and place the two other rounds on top of the first, wetting the edge of the second piece. Take a 4^in. round cutter and cut out the cen- tre of the top layer of paste ; brush over carefully with beaten egg yolk, mark the edge of the paste with the point of a knife and bake the paste in a moderately- heated oven to a golden brown. When done, place on a dish. Whisk the whites of egg to a stiff froth, mix half the cheese and a pinch of paprika pepper. Put the lobster and some of the sauce in the centre of the baked case on the dish. Fill a forcing bag with the egg-froth, and force out the mixture neatly so as to cover com- pletely the whole of the lobster ragout, sprinkle over the remainder of the cheese, bake in a quick oven to brown the top. Dish up and serve quickly. Oysters and scallops may be done in the same manner, but when oysters are used, every care must to taken to prevent actual boiling. Barquettes de Pois3on k la Choisy. (Little Paste Crusts of Fish.) ✪ Little Paste Crusts of Fish

AI-modernized reading of the original text

Skin 3 medium-sized soles, and remove the fiUets carefully. Lay them in a dish with enough white wine (Chablis or Hock), and lemon juice to soak for an hour. Prepare a fish farce with 3 whiting and the needful quantity of cream and seasoning, mix with it some finely chopped lobster and lobster butter. Spread the fillets with this and roll them up. Range them on a buttered saute-pan and insert on top of each several prawns with a small round of truffle in the centre. Poach them carefully in the oven till done, then take up and dish up in the form of a crown on a small round of artichoke bottoms. Prepare a fish stock (clear) with the fish bones, season, strain and reduce with white wine and lemon juice. Add a few chopped tarragon leaves and 2 pats of fresh butter. Sauce over the fillets with this. Fill the centre of the dish with a ragout of mushroom heads and small lobster quenelles mixed with Cardinal sauce. Garnish the dish with fleurons. Filets de Sole ^ la Diane. 2 small soles, Nouille paste, white wine, s*asoning, grated cheese, prawn puree, i truffle, veloute sauce, I 07. butter. 62 Recherche Entrees. Prepare a nouille paste, made with 6 07. flour, i oz. butter, I egg yolk, salt, and a little milk. Knead it well, and roll out thinly, then stamp out a number of ovals, and line with these the required number of oval shaped fluted patty pans (flat). Bake them in a cool oven for about lo minutes. Skin and fillet the soles, poach them in the oven in a well buttered saute-pan with a little white wine, mushroom liquor, lemon juice and seasoning. Take them up and let cool, then trim each fillet to the size of the oval paste crusts. Heat up the prawn puree, and spread the bottom of each paste crust with it. Upon this place the fillets of sole, one on each. Sauce over carefully with well reduced veloute sauce, besprinkle with grated cheese and oiled butter, and bake in a sharp oven for about 5 minutes. Decorate the top of each with a few fancifully cut slices of glazed truffle. Dish up tastefully and serve hot. Croustade de Homard. (Frosted Lobster Croustade.) I lb. puff paste, i large lobster, 2 whites and i yolk of eggs, i oz. grated Parmesan cheese, 2 shallots, i gill demi-glace sauce, i glass sherry, i oz. butter, i teaspoonful anchovy essence, 6 mushroom slices, salt, cayenne or paprika pepper. Split the lobster, remove all the meat and cut into neat pieces, peel and chop the shallot, fry them to a golden colour in the butter ; then add the lobster and toss over the fire for a few minutes. Add the sherry, cover and let reduce a little, moisten with the sauce and the anchovy essence, season with red pepper and salt, add the mushrooms, and keep hot. Roll out the paste about J of an inch thick, stamp out 3 rounds about 5in. in diameter, place one on a baking Fish Entrees. 63 sheet, carefully wet the edge, and place the two other rounds on top of the first, wetting the edge of the second piece. Take a 4^in. round cutter and cut out the centre of the top layer of paste ; brush over carefully with beaten egg yolk, mark the edge of the paste with the point of a knife and bake the paste in a moderatelyheated oven to a golden brown. When done, place on a dish. Whisk the whites of egg to a stiff froth, mix half the cheese and a pinch of paprika pepper. Put the lobster and some of the sauce in the centre of the baked case on the dish. Fill a forcing bag with the egg-froth, and force out the mixture neatly so as to cover completely the whole of the lobster ragout, sprinkle over the remainder of the cheese, bake in a quick oven to brown the top. Dish up and serve quickly. Oysters and scallops may be done in the same manner, but when oysters are used, every care must to taken to prevent actual boiling. Barquettes de Pois3on k la Choisy. (Little Paste Crusts of Fish.)

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Roulettes de Sole a la Russe (Cold Sole with Artichoke and Caviare)Filets de Sole ^ la DianePaupiettes de Sole h. la RoyaleFilets de Sole Saint-GeorgesFrosted Lobster CroustadeLittle Paste Crusts of Fish

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