Filets De Sole A L'Orlle

Clean the soles and cut them entirely open by the back from head to tail. Make each into four neat fillets, and steep them in lemon-juice, salt, parsley, and sliced onions. Shake them occasionally in this marinade, where they ought to remain an hour. When ready to serve, drain, dip them in flour, and fry till they are firm and of a good colour. Serve under them an Italienne or tomato sauce. (See Fish Sauces.)

How To Saute Soles, Flounders, Etc

Clean and trim the fish, dip them in a couple of eggs previously well beaten. Put six tablespoonfuls of olive-oil in a frying-pan, place it over the fire; when quite hot put in the fish, let it remain five minutes, turn it over and fry the other side. Ten or twelve minutes should be sufficient to cook them.

Soles A La Menuisière

Cut the fins off a sole, and with a knife make four incisions across it on each side, then rub well into it half a tablespoonful of salt and chopped onions, dip it in flour, and broil over a slow fire. Have ready two ounces of fresh butter, mixed with the juice of a lemon and a little cayenne pepper, which rub over the sole, previously laid in a very hot dish without a napkin. Turn the fish over once or twice that it may be well covered. Put it into the oven for a minute, and serve very hot.

Soles Saute A La Ravigote

Scale and wash the soles, but do not empty them; run a knife between the bone and the flesh, and remove the fillets; skin them, cut them in two, put them into a saute-pan, and cover them with melted butter, and dust them over with pepper and salt; fry them on both sides over a brisk fire. When done drain them on a sheet of white paper, dish them, and pour over a sauce Ravigote à la crême. (See Sauces.)

Soles Au Gratis

Cut off the fins of a fine fresh sole, and make an incision in the back; then butter a saute-pan, and put into it a teaspoonful of finely-chopped onions and a wineglassful of white wine; then place the sole in the pan, cover it with six spoonfuls of cullis, and sprinkle fine breadcrumbs over it, and stick a few small pieces of butter about it. Put it now into a moderate oven for twenty minutes or half an hour. Remove it carefully from the saute-pan and keep it hot while you make the following sauce: - Put into the saucepan four spoonfuls of stock, let it boil five minutes, stirring it all the time; add the juice of a lemon, a teaspoonful of chopped mushrooms, one of minced parsley, one of essence of anchovies, a little sugar and cayenne pepper; beat all together, and pour it round the fish in the dish in which it is to be served, and which should be a silver one. Put it again into the oven for a quarter of an hour, pass the salamander over it, and serve very hot.