Fillets Of Sole Marguery

Wipe, skin and fillet two sole. Put in buttered dripping pan, sprinkle with salt and paprika and pour over one-third cup white wine. Cover with buttered paper and bake in a moderate oven fifteen minutes. Put bones and trimmings of fish in saucepan, add body bones from a small lobster and six little neck clams. Cover with two and one-half cups cold water, bring to the boiling point and let simmer until stock is reduced to one cup. Melt three tablespoons butter, add three tablespoons flour and stir until well blended, then pour on gradually the fish stock. Bring to the boiling point and add one-fourth cup wine in which fish has cooked and season with salt and pepper. Arrange fillets on copper platter, strain over sauce and garnish with slices of lobster meat, chopped truffle and one dozen little neck clams. Sprinkle with grated Parmesan cheese and bake until thoroughly heated.

Baked Shad, Roe Sauce

Clean and split a three-pound shad. Place in an oiled dripping pan, sprinkle with salt and pepper, brush over with melted butter and bake in a hot oven thirty minutes. Remove to serving dish and pour around Roe Sauce (see p. 159).

Petite Halibut, Lobster Sauce

Free raw halibut from skin and bones and force through a sieve; there should be one cup. Pound in a mortar, and add gradually the white of one egg; then add gradually one cup heavy cream, and season with three-fourths teaspoon salt, one-eighth teaspoon pepper, and a few grains cayenne. Turn into slightly buttered individual fish moulds, set in pan of hot water, cover with buttered paper, and bake until firm; the time required being about fifteen minutes. Remove from moulds to hot serving dish and insert peppercorns to represent eyes. Pour around Lobster Sauce and garnish with fan-shaped pieces of lemon, or diamond-shaped pieces of red pepper, and slices of cucumber cut in the shape of fishes.

Petite Halibut, Lobster Sauce.

Petite Halibut, Lobster Sauce. - Page 97.

Lobster Sauce

Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-third cup lobster stock and one-fourth cup cream. Bring to the boiling point and add one-fourth cup butter, bit by bit, yolks two eggs, one tablespoon lemon juice, one-half teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne, and two tablespoons lobster meat cut in cubes.