À la mode cookery

Take four skinned and filleted soles, place them in a saut6-pan that has been well buttered, cover them with buttered paper and cook them in the oven. When cooked, place them on a dish to get cold ; put the bones of the fish in a saucepan and cook them over the fire with a small piece of carrot, an onion, a little celery, a bouquet garni, and a bayleaf ; cover with good pale stock and let it simmer for an hour. Strain this into a pint of good Bechamel sauce, in which an ounce of soaked gelatine has been put ; reduce this on the fire till of a good consistence, add a gill of good rich cream and let all boil together. Cut up the fillets of sole in small dice, and chop up a dozen small white mushrooms ; mix these with one-third of the sauce, adding pepper and salt to taste, and a dust of cayenne ; place on ice to get cold, then roll them into small balls. Take the remainder of the sauce, add a little liquid aspic to it, stir in thickly some powdered pistachio kernels, and mask the balls with it. Dish up like a pile of cannon-balls ; garnish with chopped aspic and iced lobster sauce cut into little oblong blocks an inch and a half lono: and half an inch wide. Soles à la Dundonald Fillet as many soles as required, spread lobster butter on each mixed with a sprinkling of very fine breadcrumbs and minced parsley. Roll them up and place them in a French china baking-dish ; squeeze a little lemon-juice over, place buttered paper over all, and cook them in the oven for ten or twelve minutes. When cold, mask them alternately with green aspic mayonnaise and Cardinal mayonnaise. Dish them on a border of whiting forcemeat masked with white chaudfroid sauce, and in the centre place shredded lettuce and cucumber with salad dressing. (See Frontispiece.) Fillets of Sole à la Rothschild Season some fillets of sole with lemon-juice, pepper, and salt ; cut each fillet in half, cut some carrots into the shape of corks, and roll each fillet round one of these, and tie them up in buttered paper. Put these rolls in a stewpan with a gill of sauterne and about half a pint of fish stock ; add a dust of salt and let these cook for fifteen or twenty minutes, then take them out and remove the carrots. Make a farce with a piece of butter the size of a walnut, mix it with a little stock in which the fish was cooked, and a table-spoonful of whipped cream, which stir in a stewpan till it boils ; then add some lobster spawn which has been pounded with butter ; let all this boil again, keeping it well stirred. Mix in the yolk of an egg when cool and pass through a sieve, then add a few minced prawns or oysters, and mix well and warm up ; garnish with crayfish and fried parsley. Tomato or oyster sauce should be handed with this fish. Sole à la Rouennaise Take a medium-sized sole, cut off the fins, head, and tail, and fillet it ; chop up the bones and skin very small ; add a little salt and take each fillet and spread thinly on half of it some lobster panada ; then fold the remaining piece over, sandwich fashion. Squeeze the juice of a lemon over the prepared