Farce For Sole A La Bon Homme

Cut eight raw bearded sauce oysters into dice shapes, and mix them with four washed and peeled dried fresh mushrooms also cut into dice shapes, the liquor from the oysters, four soft roes of herrings, fresh or the prepared ones, cut up small, a teaspoonful of chopped fresh green parsley, one ounce of freshly-made white bread crumbs, one ounce of warm butter, one raw yolk of egg, a saltspoonful of Marshall's Curry Powder, and the strained juice of half a lemon; stir up well all together, and use.

Sole Mounted Sole Montee

Remove the fillets from a large sole, and cut each into two or three portions; wash these in cold salted water, and dry them well in a clean cloth; then season them with a pinch of ground ginger and salt, roll them in flour, and dip into whole raw beaten-up egg; fry them in clarified butter (vol. i.) for eight to ten minutes, according to the size of the fillets, occasionally turning them. When the fillets are cooked, place on the dish on which they are to be served two rows of Rice (vol. i.) to form borders, and on the centre of these borders arrange the fillets as in engraving, leaving the centre of the dish perfectly clear; pour over the borders of rice here and there some Tomato butter (vol. i.), which gives a pretty effect, and pour the sauce in the centre. Serve hot for a luncheon dish or for a ball supper.

Sauce For Sole Mounted

Peel and grate half a large fresh cocoanut and put it into a stewpan with three-quarters of a pint of boiling fish stock and the milk from the cocoanut, and let it infuse in the bain-marie for fifteen to twenty minutes. Put one ounce of fine flour and one ounce of butter into a stewpan, and fry together without browning; then strain into it the liquor prepared as above, stir till it boils, add the strained juice of half a lemon and two ounces of live lobster spawn (which has been pounded till smooth and mixed with one ounce of good butter), then reboil, pass through the tammy, and add two red chillies and one green capsicum which have been freed from seeds and cut up in Julienne shreds and use as directed.

Stuffed Sole A La Vienne Sole Farcie A La Vienne

Take a nice large fresh sole, and split the underneath and top fillets straight down with a sharp knife, break the bone an inch from the head and tail and remove it, season the inside with salt and coralline pepper, a little chopped eschalot and fresh parsley, and by means of a forcing bag and a plain pipe fill inside the sole with Puree of Fish (whiting); place the sole on a well-buttered baking tin, and press the fillets well on the farce, sprinkle well with strained lemon juice, and put a well-buttered paper over it; stand the tin containing the sole in a tin containing boiling water, put it in a moderate oven to cook for about twenty minutes, then remove carefully from the tin on to a hot flat dish, using a slice for the purpose; pour all over it some Ambassade sauce, and garnish round with fancy cut croutons, as used in Fillets of Whiting a 1'Ambassade.