Joe Tilden's recipes for epicures

Take a large sole (one without a roe). Remove the back skin and with a sharp knife very carefully cut out the side fins, lay it on the dish in which it is to be served, one that may be placed in the oven. Brush the fish with melted butter. Insert in the flesh of the fish some small slices of truffle. Sprinkle it with salt, white pepper, a very little mace and dust it all over with fine crumbs. Pour around it a tumbler of good white wine. Place in a moderate oven and cook until nearly done, twenty minutes or longer, if the fish be large. Take it out and put around the edge of the dish a row of croutons, brushing them with the white of an egg to make them adhere to the dish. Then scatter over and around the fish, a small can of mushrooms, sliced, oysters, mussels, picked shrimps and some quenelles. Add a little more melted butter and a few more crumbs, add more white wine and put back in the oven for five minutes. Filet of Sole a la Bohemian Cut a sole or flounder into four filets. Roll each one up, stuffing with a mixture of sal piquant sauce. Roll around each a thin slice of pork and fasten with a skewer. Stand on end in a baking pan and put a small piece of butter and a slice of lemon on each and bake until done. Fry together for five minutes, chopped eschalots, parsley, chevril, herbs, butter, salt and cayenne. Take from the fire and stir in a little lime juice and anchovy sauce. Baked Sole Skin the slack side of the fish and lay in a baking pan. Brush with beaten egg, sprinkle with bread crumbs and pour over them some melted butter. Cover the fish with a layer of thin slices of pork or bacon. Add one-half pint of water and bake half an hour. To make the sauce, take the liquor from the baking pan, add to it salt, pepper, cayenne, the juice of one lime, a wine glass of sherry, a tablespoonful of mushroom or walnut catsup, and a piece of butter the size of an egg with a little flour rubbed into it. Allow it to boil once and pour over the fish. Flounders a la Magouze Place several fish into a baking pan with a glass of white wine, salt, pepper, and an ounce of butter. While they are cooking break three eggs into half a pint of cream, and beat until it is light. When the fish is done remove them from the pan and stir the eggs and cream into the gravy. Simmer for two minutes, and pour over the fish, serving at once. Salmon a la Melville Put slices of salmon into a baking pan with a little white wine and water. Sprinkle with salt and bits of butter. Place in the oven and bake for fifteen minutes. For a sauce, blanch some very finely chopped young onions. Put them in a saucepan with a wine glass of white wine, salt, cayenne, a cup of picked shrimps, a lemon cut in thin slices, and a tablespoonful of Worcestershire sauce. Then add a piece of butter the size of a walnut, rolled in a very little flour. Remove from the fire and stir in the yolks of two eggs. Pour the sauce over the fish and serve. Stewed Haddock Lay pieces of fish in a pan with the skin side up. Sprinkle with salt and cayenne, and cover tightly, allowing the fish to stew in its juice for twenty minutes. Then add a quarter of a