Sole With Tomato Butter Sole Au Beurre De Tomates

Take nice fresh live sole, trim off the fins and head, wash the fish well in cold water and salt, then dry it well in a clean cloth, place it on a buttered tin and sprinkle on it a tablespoonful of strained lemon juice, a little salt and coralline pepper; cover over with a well-buttered paper, and put to cook in a moderate oven for ten to fifteen minutes, according to the size of the sole. When quite white and firm take up on a hot dish and sprinkle a little freshly-chopped raw green parsley on it, and serve round the fish some Tomato butter (vol. i.) into which the liquor from the cooking of the sole has been strained. Serve for dinner, luncheon, or breakfast, and while quite hot. Haddock or plaice are nice in the same way.

Lobster A La St. Cloud Homard A La Saint-cloud

Line a mould about one-eighth of an inch thick with aspic jelly, and when this is set garnish it alternately with little bunches of green, red, and white garnish as below; set these garnishes with a little more aspic jelly, and then arrange slices of cooked lobster all over it, setting them with aspic jelly; fill up the inside of the mould with the ragout as below, and leave it till set; then dip the mould into hot water, pass a clean cloth over the bottom of the mould to absorb any moisture, and turn out on to the dish on which it is to be served. If a mould with a pipe has been used, fill up the inside with any nice pieces of cold fish that may have been left from a previous dinner mixed with a little crisp and well-washed lettuce, a few capers, and turned olives which may or may not be farced with anchovies; season these altogether with a little salad oil, tarragon and chilli vinegar, and a little picked tarragon and chervil, and then cover the top with a good thick Mayonnaise sauce (vol. i.) to a good height, as in engraving; sprinkle the Mayonnaise over with a little coral and chopped tarragon and chervil; stick here and there a sprig of green tarragon and chervil, and garnish round the dish as a border with finely-chopped aspic jelly.

Ragout For Lobster A La St. Cloud

Take about two ounces of cooked lobster, two ounces of any cooked fish, and three hard-boiled yolks of eggs, three large Christiania anchovies that have been boned, two or three French gherkins; cut all in small dice shapes, and add about twelve very thinly cut slices of raw cucumber, and one tablespoonful of raw small picked leaves of tarragon and chervil. Put them into a basin, and mix with a gill of thick Mayonnaise sauce, half a tablespoonful of tarragon vinegar, and two and a half gills of aspic jelly; stir these all together on ice (if you have it) until the mixture begins to set; then pour into the mould, and leave it until cool.

Green Garnish For The Mould

Take a little mixed parsley, tarragon, and chervil, and put them into a stewpan with enough cold water to cover them, a tiny bit of soda and a pinch of salt; bring to the boil, then strain and press quite dry; rub through a sieve, and mix with it about three tablespoonfuls of aspic jelly, add a few drops of Marshall's Apple or Sap Green, and stir till cold; then put it into a forcing bag with a plain pipe and force it out about the size of peas into the mould.