Soles A La Francoise

Skin and clean a pair of soles, and put them into an earthen dish, with a quart of water and half a pint of vinegar; let them lie two hours, then take them out, and dry them with a cloth; put them into a stewpan, with a pint of white wine, a quarter of a pint of water, a little sweet marjoram, winter savory, and an onion stuck with four cloves; put in the soles, sprinkle in a very little hay salt, cover them close, and let them simmer very gently till they are done; then take them out, and lay them in a warm dish before the fire; strain the liquor, put into it a piece of butter rolled in flour, and let it boil till of a proper thickness; lay the soles in a dish, and pour the sauce over them : in the same manner you may dress a small turbot, or any flat fish.

Fillet Of Sole A Lttalienne

Fillet a pair of soles; scrape two of the fillets, and as much fat bacon; put it into the mortar, with a little parsley and shalots, all chopped very fine; rub it about the mortar a few minutes; put in half the crumb of a French roll that has been soaked in cream; mix them together ; then beat up the white of an egg, and put it in the mortar, with a little pepper and salt, and two anchovies, washed, boned, and chopped very fine; take it all out of the mortar; flat the fillets of soles, brush them over with egg, then spread the farce on, and roll them up; put them into a tart pan, (first covering the bottom with bacon); add a few spoonfuls of stock ; cover the fillets with bacon ; put them in a slow oven for half an hour, then dish them, and pour white Italian sauce over them. If for mea re, leave the bacon out.

Souties Of Sole, With Sauce A La Reine

Bone a pair of soles, and cut each fil-let in three; butter a souties-pan, and sprinkle it with pepper and salt, chopped parsley, and mushrooms; lay the soles on. and sprinkle them over ; .set them on a slow stove ; a very lew minutes will do them; dish them round the dish and pour the sauce over them ; scrape the herbs from the pan. and put them to the sauce; squeeze a lemon, and add a few drops of shalot vinegar.