Sole Bouillie - Boiled Sole

In the United States we get the real sole only in frozen condition; it is regrettable that we can obtain it but in that state, for no other fish adapts itself to such a variety of preparations as the sole, and in fault of which the flounder is often substituted.

Sauces: Same as for Boiled Cod.

Sole Grillee - Broiled Sole. Butter Sauces, Cold Sauces : Same as for Broiled Cod.

Sole Frite - Fried Sole

Hot Sauces : Tomato, Colbert.

Cold Sauces: Same as for Broiled Salmon.

Sole Sautee - Sole Sauted. Same as Kingfish and Spanish Mackerel.

Sheepshead A La Genlis - Sheepshead, Genlis Fashion

Remove the fillets of a sheepshead, free from skin and bones, cut into neatly trimmed pieces of about 4 ounces each and cook with fish stock.

Cut into short, thin strips I part each of truffles, mushrooms and gherkins; add this garnishing to the fish stock (first removing the fish and keeping it warm), reduce the stock, moisten with I pint of brown sauce, and season to taste with salt and paprika. Finish with lemon juice and 3 ounces of sweet butter.

Eperlans A La Marquise - Smelts, Marchioness Fashion

Split some smelts and remove the spinal bones.

Prepare a fish forcemeat, add to it cooked fine herbs as follows : Six shallots chopped fine and fried in butter without browning; then 1/2 fresh mushrooms chopped also; a table-spoonful of chopped parsley and a teaspoonful of chopped chervil. When the humidity of the mushrooms has evaporated, the fine herbs are cooked, and when cold can be mixed with the forcemeat.

Fill the smelts with the stuffing, give them their natural shape, clip in beaten eggs and then in fresh bread crumbs, and fry in hot lard.

Serve with Bearnaise sauce separate.

Brochettes D'eperlans - Brochettes Of Smelts, Or Smelts On Skewers

Prepare the smelts as for frying, either dipped in milk and rolled in flour, or bread-crumbed.

Stick through their eyes a skewer, 4 to 6 smelts to be on one skewer.

Serve same sauces as indicated for fried smelts.

Eperlans Desosses Grilles - Smelts Boned And Broiled

Split some good-sized smelts up the back, loosen the back bone with the thumb, and cut it at both ends, leaving head and tail of the fish intact.

Baste with olive oil, season with salt, and broil over a brisk fire. Serve on a hot dish.

Serve with sauces, as mentioned for smelts on another page.

Eperlans Farcis A L'italienne Au Gratin - Smelts, Stuffed And Baked, Italian Style

Bone the smelts, as explained previously. Stuff them with fish forcemeat mixed with cooked fine herbs; range them in a buttered dish, cook partially with fish stock, drain and cover with Italian sauce. Then besprinkle with bread crumbs and melted butter, and bake in a hot oven. When done, squeeze over some lemon juice and strew over some chopped parsley.

Eperlans Grilles - Broiled Smelts. Same sauces as for Fried Smelts.