Practical gastronomy and culinary dictionary

336. Filets de Soles a la Trouville.— Skin three medium-sized soles, take up the fillets, fold, flatten slightly, and trim them neatly ; place in a well-buttered sautoir ; season with salt, pepper, and grated nutmeg ; moisten with a gill of white wine and a little white stock, cover over, and let cook for about fifteen minutes over a quick fire ; drain the fillets and keep warm. Next put in the sautoir a dozen mushroom heads, with 466 EECHEECHE COOKERY. a little of their liquor ; also a dozen mussels, and a dozen oysters ; cook these together until thoroughly hot. Dish up the fillets en couronne, alternating each fillet with one large oyster. Reduce the gravy with half a pint of bechamel sauce, No. 167, take out mushrooms and mussels, thicken with two yolks of eggs and a pat of fresh butter ; pass through a napkin or tammy cloth, return to the sautoir with the garnishing ; range the heads of mushrooms on the top of the fillets, and the remainder of garnishing in the centre of dish ; sauce over, sprinkle with a Httle dissolved meat glaze, and serve. 337. Paupiettes de Filets de Soles a la Richelieu. — 2 large soles, 1 whiting, 3 oz. breadcrumbs, 3 oz. butter, 4 yolks of eggs, 2 oz. lobster meat, 1 oz. lobster butter, 2 tablespoonfuls cream, 1 finely chopped shallot^ 1 gill white wine, 1 dessert-spoonful chopped parsley, lemon juice, pepper and salt, 8 small croutes of fried bread, 8 mushroom heads, 1 truffle, \ oz. flour, J pint white stock. Skin the soles, remove the fillets, and flatten a little ; pat the bones in a stewpan with ^ pint of water and the stock, reduce to half, and strain. Skin and hone the whiting, pound in a mortar till smooth, moisten the breadcrumbs with the cream, add to the pounded fish with the shallot and lobster meat, pound and mix thoroughly ; now add 1\ oz. butter and three yolks of eggs, season with pepper and salt, add a tea- spoonful of chopped parsley, mingle well, and rub through a sieve. Spread one side of each fillet with the forcemeat, roll up, trim a little, and wrap each fillet in a piece of buttered paper. Place them closely in a buttered saute-pan, sprinkle with a few drops of lemon juice, and cook for five minutes in the oven ; then add the- wine, baste well, and cook another ten minutes, or longer if needed. Spread one side of each croute with a Httle of the remaining forcemeat, and bake for a few minutes. Take up the fillets, remove the paper^ DRESSED FISH AND FISH ENTREES (HOT) . 467 place each upright on the croiites, put a mushroom head on each, and keep hot. In the meantime, knead 1 oz. butter with the flour, stir over the fire for a few minutes, add the Hquor of the fillets and the reduced stock, stir until it boils, and simmer for fifteen minutes ; bind with the yolk of egg, strain, work in the lobster butter, and season to taste. Dish up the paupiettes, sauce over, sprinkle with chopped parsley, place a star of truffles in the centre of each, and serve. 338. Filets de Soles a la Chasseur Royal. — 3 medium-sized soles, 2 large truffles, 1 small whiting, 1 oz. butter, 12 oysters, 12 preserved mushrooms, 1 glass white wine, 3 oz. panade, 2 eggs, seasoning, 1 tablespoonful cream. Sauce, Cliasseur Royal, No. 158.