The Swedish, French, American cook book

Stuffed Fillet of Sole with Green Pepper a la Lincoln Filet de Sole farci de Piments, a la Lincoln Fillet the sole; cut in diamond pieces about two and a half by one and a half inches from point to point. Cook onions and green pepper, chop very fine, with part of the sole; add one white of egg to the cup of mixture; stuff pieces — putting one on top of the other with a layer of stuffing between. Cook ten to twelve minutes in oven with some sherry, pepper, and salt. When done, decorate with tomato sauce made from tomato juice, flour, salt, butter, and cream. Place on thick slices of tomatoes that have been heated, with a hollandaise sauce in the centre. Garnish with parsley. Serve for luncheon or supper. Stuffed Fillet of Sole with Mousse of Shrimps Filet de Sole farci de Mousse de Crevette s One cup shrimps cooked and chopped, one cup shrimp mousse, one tablespoon sherry, pepper and salt. Fillet sole (or flounder) and cut in pieces three inches long by one and a half inches wide. Mix the mousse and shrimps together; stuff and roll the sole. When rolled, put two bands of Spanish pepper around; cook in oven eight to ten minutes — covered with some sherry, pepper and salt. Arrange on a white foundation with a shrimp, truffle, or hollandaise sauce in the centre. Garnish with cooked, unpeeled shrimps and parsley. Serve for luncheon or dinner. Fillet-of-Sole Cutlets ( Cotelettes de Filet de Sole ) a la Signora Fillet the sole (or flounder); spread it out quite thin; cut and form it in small individual cutlets in the shape of a chop, all same size; put them on a buttered pan; decorate with a mousse, made from striped bass, all around the edge with a fancy tube, and a dot in the centre. All around stick little specks of truffles on top of the decoration and a diamond of the truffles on top of the dot in the centre. Put some sherry in the pan; cook in oven for about eight to ten minutes — covered. Serve on a foundation of spinach, one resting on top of the other, with a paper frill in each of the chops and a hollandaise sauce in the centre. Garnish with parsley. Fish entree for dinner or luncheon. Fried Fillet of Sole ( Filet de Sole frit ) a la Tartare Fillet the sole (or flounder); cut about four inches long and two inches wide; roll; sprinkle with pepper and salt; dip in egg and bread crumbs; fry in very hot fat. While frying, sprinkle again with salt and pepper. Leave it on a plate in the oven for a few minutes until ready to serve. Arrange on a paper doily or napkin, one on top of the other, in the same way as croquettes. Garnish with lemons and parsley. Serve with a tartare sauce for luncheon or supper. Fillet of Sole with Tomato ( Filet de Sole, Tomate ) a la Gimo Fillet the sole (or flounder); roll about four inches long and two inches wide; put on a buttered pan; sprinkle with pepper and salt; put some sherry into the pan; cover tightly and cook in oven for about eight to ten minutes. When cooked, cover with a clear tomato glaze and sprinkle with fine-chopped parsley. Arrange on a foundation of spinach with a hollandaise sauce in the centre. Garnish with pieces of lemon and parsley all around. Serve as an entree for dinner. Fillet of Sole ( Filet de Sole ) a la Newbourg