Paupiettes De Filet De Sole A La Marietta - Rolled Fillets Of Sole, Marietta Fashion

Proceed as for Rolled Fillets of Sole, Conde Style. Dress each fillet on an artichoke bottom (previously heated), cover with white wine sauce and garnish with small fried oysters, two to each fillet.

Filet De Sole, A La Marigny - Fillets Of Sole, Marigny Style

Lift the fillets of sole, fold them, and cook with fish stock;, dish up, one laying on the other, pour over some shrimp sauce (it should not be too liquid), and around the fish pour well reduced tomato sauce, finished with lobster butter. Sprinkle over the shrimp sauce some finely chopped truffles.

Filet De Sole A La Schley - Fillets Of Sole, Schley Fashion

Lift the fillets of sole, flatten them lightly and trim them all the same size; season with salt and pepper, spread over each a layer of cream fish forcemeat and roll them up in barrel shape; tie with a string and cook with fish stock.

When cooked, drain, place on a dish, pour over oyster sauce and garnish with small crusts filled with fried and curried white bait.

Filet de Sole Souffles - Souffled Fillets of Sole Lift, fold and cook the fillets of sole. Reduce the fish stock in which they were cooked, and add to it some Mornay sauce; thicken with egg yolks and then incorporate the whites of eggs whipped to a stiff froth. Place the cooked fillets in an oblong case, cover with the above sauce and bake in a brisk oven for 5 or 6 minutes.

Filet De Sole En Whitebait Ou Whitebait A La Parisienne - Fillets Of Sole As Whitebait, Or Parisian Whitebait

Remove the fillets from the soles (or flounders), cut (the fillets) in thin strips the size of whitebaits (about 2 inches long and 1/4 inch thick), dip in milk and then in a good quantity of flour, place in a coarse sieve, shake well to free from all superfluous flour, and fry in very hot lard for 3 or 4 minutes. Some cold sauce may be served separate.

Filet De Sole A La Franklin - Fillets Of Sole, Franklin Fashion

Prepare, cook and serve the fillets as directed for Fillets of Kingfish, Knapp Fashion.

Prepare the sauce in the same manner, using Puree of Mussels instead of Puree of Clams.

Puree Of Mussels

Scrape the mussels well, and wash them in several waters, and set them on the fire, as Mussels a la Mariniere; remove the mussels from the shells and proceed as explained for Puree of Clams.

Filet De Sole A La Marguery - Fillets Of Sole, Marguery Style

Lift the fillets of 2 soles (or flounders), season with salt, place them on a buttered dish, moisten with fish stock, and cook them in the oven, basting occasionally.

When done, range them on a dish, garnish one side with small shelled shrimps and the other with mussels from which the foot and beard have been removed; keep warm while the following sauce is prepared:

Reduce the stock in which the fish was cooked, add a gill of veloute sauce and I raw egg yolk; incorporate 4 ounces of butter; season to taste; strain and pour over the fish gratinate under the salamander. When this is done, let fall a few drops of melted shrimp or lobster butter over the fish.