Sauer Kraut Baked With Fillet Of Soles

No. 334. - Cook the quantity of Sauer Kraut necessary, as in No. 329. Drain it in a colander and press it dry. Then put it into a saucepan (to a pound of Sauer Kraut add half a pint of reduced cream sauce), with four ounces of lobster butter. Mix this well together off of the fire.

Take out the fillet from six medium-sized soles (or flounders). Remove the skin and reason and bread them, frying them in hot lard. Drain them on a napkin and let them get cold.

Place a layer of the Kraut in a baking dish, and on top of this a layer of the fried fillet, cut in scollops. Alternate thus until the dish is full and cover the top with Sauer Kraut. Sprinkle on this some fresh bread crumbs and some lobster butter, divided into small pieces. Wipe the borders, bake in an oven, and serve hot.

Sauer Kraut With Partridges Or Quail

No. 335. - Cook the Sauer Kraut as in No. 329. When nearly done, drain off the moisture. Have ready two roasted partridges, or six quails, three-quarters cooked. Add them to the Sauer Kraut and cover the saucepan tight. Let them simmer slowly until the birds are tender. When ready to serve, dish up the Sauer Kraut, with the birds nicely arranged on top.