Practical gastronomy and culinary dictionary

Remove the skin from the soles and fillet them. Skin and bone the whiting, pound in a mortar till smooth, add the panade, J oz. butter, salt to taste, a pinch of cayenne and a grate of nutmeg ; mix thoroughly, and work in the cream and the eggs. Rub through a fine sieve, fill up a well-buttered fluted border mould sprinkled mth breadcrumbs or panu- rette, cover with buttered paper, and bake in a moderately heated oven from fifteen to twenty minutes. In the meantime flatten the fillets of soles a little, fold each into halves, range them neatly in a buttered saute-pan, season with salt, pepper, and a few drops of lemon juice, moisten with a small glass of white wine, cover with a buttered paper, and cook slowly in the oven ; they will take about ten minutes. Blanch the oysters, remove the beards, cut them into quarters, slice the mushrooms, and put in a small stewpan ; moisten with Chasseur Royal sauce (see No. 158), cut the truffles into sHces, stamp out eight nice stars, and keep for garnish. Add the remainder of slices with the above garnishing, strain the liquor of the fillets into this along with the sauce, and cook for a few minutes. Unmould the border on to a hot entree dish, dress the fillets neatly on to this {en couronne), place a star of truffles on top of each fillet, put the dish in the oven to get 30 468 KECHEKCHE COOKERY. thoroughly hot, fill the centre with the prepared garni- ture, pour a little Sauce Chasseur Royal over the garnish and some round the border, and serve the remainder separately with the dish. 339. Filets de Merlars a la Juive. — 3 medium- sized skinned whitings, 2 tablespoonfuls sweet oil, 1 oz. of vinegar (French wine), 1 dessert-spoonful chopped parsley, pepper, salt, parsley for garnish, frying batter, fat for frying, Joinville sauce, No. 161. Remove the fillets, flatten them slightly, fold them in twos, pare neatly, and put in a deep dish ; season with pepper and salt, sprinkle over the oil, vinegar, and chopped parsley, let them lie in soak for one or two hours. Take out, drain, dip in frying batter (previously prepared), fry in hot clarified fat or butter a golden colour, drain on a cloth or paper, dish up on a folded napkin, garnish with fried parsley, and serve with Joinville sauce. 340. Filets de Merlans Frits a la Tyrolieime. — Remove the fillets of five medium-sized whitings (skinned) ; season with salt, pepper, and lemon juice, roU ha flour, dip in egg beaten with a tablespoonful of sweet oil, roll in fresh breadcrumbs, smooth them with a knife. Dip the ends of each fillet in egg, thrust a small skewer through each to give them the shape of rings, fry light brown in clear hot fat, drain them care- fully on a drainer, pile up on a folded napkin, put some fried parsley on the top, garnish with quartered lemons, and serve with a well-buttered tomato sauce, No. 203. 341. Filets de Merlans au Gratin. — 4 small whitings filleted, 8 preserved mushrooms, 1 glass Chablis or Sauterne, 2oz. butter, chopped parsley, 1 gill Sauce Italienne, No. 188, ^ lemon, pepper and salt, breadcrumbs. Trim the fillets neatly, lay them on a buttered silver- plated gratin or fire -proof china dish ; sprinkle over a few drops of lemon juice, season with pepper and salt, add the wine and a little mushroom liquor if handy ; put in the oven for ten minutes. Take out, pour off