John Dory is boiled exactly the same as turbot, and the process in either case is so simple that I need not describe it. Put parsley round the fish, particularly in the opening of the head. FISH. 153 29. Pillets of Soles k I'Orlie. Fillet two soles, and cut them in halves, lengthwise ; then lay them in a basin with an onion cut in slices, a little parsley, thyme, bay-leaf, two wine-glasses of vinegar, and a little pepper and salt ; let them remain thus two hours, then dry them in a cloth ; flour, egg, and bread-crumb them, and fry in oil ; dish them round without a napkin ; then put four tablespoonfuls of tomato sauce in a stew-pan Avith one of Harvey sauce and tAvo of good stock ; boil three minutes ; finish with a little sugar✪ Fillets of Soles à l'Orlie, and pour it in a dish, but not over the fish. This sauce requires to be rather thin. I have never been able to discover the meaninsr of •' Orli," " Orlie," or " Orly." The great French lexicographer, Littre, is Avholly silent on the subject. Perhaps " Orli " or ■" Orly " was a French grand seigneur. 30. Fillets of Soles au Gratin. Fillet two soles, egg-and-bread-crumb, and fry as above ; dish them on a thin border of mashed potatoes, pour the following sauce over them, and cover Avith bread-crumbs : — Put twelve tablespoonfuls of brown sauce in a stew-pan, and, when it boils, add a tablespoonful of chopped mush- rooms, one ditto of Worcester sauce, and one of essence of anchovies ; let it boil five minutes, season Avith a little sugar ; add tAvo yolks of eggs, put it in the oven for ten minutes, pass the salamander over it, and serve very hot. 31. Fillets of Soles Fried. Cut off the fins of the sole and dip it in flour, then egg- and-bread-crumb it, but do not put it in the lard unless 154 THE THOROUGH GOOD COOK. it is quite hot, which 3^011 may easily ascertain by throwing a drop of Avater in it : if it is hot enough you will hear a hissing sound ; allow the sole ten minutes to fry, or less, according to the size; dish it upon a napkin (a strainer is better), garnish Avith parsley, and serve with shrimp sauce. 32. Fillets of Soles a la Maitre d'Hotel. Fillet a pair of soles (but neither cut them nor egg-and- bread-crumb them ) : rub an ounce of butter into a saute-pan, lay in the fillets, the skin-side downwards, and sprinkle chopped parsley, pepper, salt, and the juice of a lemon over them ; then place them over a slow tire ; turn them when about half done (they must be kept quite white). When done, lay the fillets on a cloth, cut them in halves slantingly, dish them round without a napkin, and place them in the hot closet. Then put ten tablespoonfuls of melted butter and two ditto of white sauce into the saute-pan, with a little more lemon-juice and chopped parsley ; boil it tAvo minutes ; add tAvo pats of butter, a little sugar and salt, and four table- spoonfuls of milk : pour over the fillets, and serve directly. 33. Mayonnaise of Fillets of Soles.

AI-modernized reading of the original text

John Dory is boiled exactly the same as turbot, and the process in either case is so simple that I need not describe it. Put parsley round the fish, particularly in the opening of the head. 29. Fillets of Soles à l'Orlie. Fillet two soles, and cut them in halves, lengthwise ; then lay them in a basin with an onion cut in slices, a little parsley, thyme, bay-leaf, two wine-glasses of vinegar, and a little pepper and salt ; let them remain thus two hours, then dry them in a cloth ; flour, egg, and bread-crumb them, and fry in oil ; dish them round without a napkin ; then put four tablespoonfuls of tomato sauce in a stew-pan with one of Harvey sauce and two of good stock ; boil three minutes ; finish with a little sugar, and pour it in a dish, but not over the fish. This sauce requires to be rather thin. I have never been able to discover the meaning of •' Orli," " Orlie," or " Orly." The great French lexicographer, Littre, is wholly silent on the subject. Perhaps " Orli " or ■" Orly " was a French grand seigneur. 30. Fillets of Soles au Gratin. Fillet two soles, egg-and-bread-crumb, and fry as above ; dish them on a thin border of mashed potatoes, pour the following sauce over them, and cover with bread-crumbs : — Put twelve tablespoonfuls of brown sauce in a stew-pan, and, when it boils, add a tablespoonful of chopped mushrooms, one ditto of Worcester sauce, and one of essence of anchovies ; let it boil five minutes, season with a little sugar ; add tAvo yolks of eggs, put it in the oven for ten minutes, pass the salamander over it, and serve very hot. 31. Fillets of Soles Fried. Cut off the fins of the sole and dip it in flour, then eggand-bread-crumb it, but do not put it in the lard unless it is quite hot, which you may easily ascertain by throwing a drop of water in it : if it is hot enough you will hear a hissing sound ; allow the sole ten minutes to fry, or less, according to the size; dish it upon a napkin (a strainer is better), garnish with parsley, and serve with shrimp sauce. 32. Fillets of Soles a la Maitre d'Hotel. Fillet a pair of soles (but neither cut them nor egg-andbread-crumb them ) : rub an ounce of butter into a saute-pan, lay in the fillets, the skin-side downwards, and sprinkle chopped parsley, pepper, salt, and the juice of a lemon over them ; then place them over a slow fire ; turn them when about half done (they must be kept quite white). When done, lay the fillets on a cloth, cut them in halves slantingly, dish them round without a napkin, and place them in the hot closet. Then put ten tablespoonfuls of melted butter and two ditto of white sauce into the saute-pan, with a little more lemon-juice and chopped parsley ; boil it two minutes ; add two pats of butter, a little sugar and salt, and four tablespoonfuls of milk : pour over the fillets, and serve directly. 33. Mayonnaise of Fillets of Soles.

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Fillets of Soles à l'Orlie

The thorough good cook