Fillets Of Sole A La Joinville

Season the prepared fillets with salt, pepper, and grated nutmeg, and put into a buttered baking-pan with a tablespoonful of butter and half a cupful of white wine. Cover, cook for ten minutes, and drain, reserving the liquid. Arrange on a serving-dish and cover with cooked mushrooms, oysters, and lobster. Cook together two tablespoonfuls each of butter and flour, add the fish gravy and two cupfuls of white stock, and cook until thick, stirring constantly. Take from the fire, add the yolks of four eggs beaten with the juice of half a lemon, two tablespoonfuls of butter, a pinch of red pepper, and enough pounded lobster coral to tint. Pour the sauce over the fish and serve.

Fillets Of Sole A La Joinville - II

Butter a flat baking-dish and arrange in it, crown-shaped, the prepared and cleaned fillets of three soles. Add half a wineglassful of white wine, three tablespoonfuls of mushroom liquor, and salt and pepper to season. Cook for six minutes, take up the fish, and put on a hot dish. Cover with Allemande Sauce, garnish with broiled mushrooms and serve.

Sole A La Maitre D'Hote

Simmer fillets of sole for six minutes in salted and acidulated water to cover. Drain and serve with Maitre d'Hotel Sauce.

Fillets Of Sole A La Maitre D'Hote

Put the fillets into a buttered baking-tin, sprinkle with salt and lemon-juice, cover with buttered paper, and cook in a hot oven for six minutes. Put the bones and trimmings of the fish into a saucepan with cold water to cover and simmer slowly. Cook together one tablespoonful of butter and two of flour, add the strained fish stock, and cook until thick, stirring constantly. Add one-fourth cupful of cream, reheat, take from the fire, add a tablespoonful of minced parsley, a dash of lemon-juice, and salt and pepper to season. Arrange the fillets on a hot platter, drain the liquid from the pan into the sauce, pour over the fish, and serve.

Fillets Of Sole A La Marechale

Season the prepared fillets with salt, pepper, and lemon-juice, and cover with a thin coating of Bechamel Sauce. Put on ice for an hour, dip in crumbs, then in beaten egg, then in crumbs, and saute in clarified butter, drain, and serve with Bechamel Sauce.

Sole A La Normandy I

Make a stuffing of bread-crumbs, sweet herbs, oysters, mushrooms, truffles, and a quarter of a pound of ham, all chopped very fine and mixed to a paste with stock. Stuff the fish with this, sprinkle with lemon-juice, dot with butter, sprinkle with crumbs, minced parsley, and salt and pepper to season. Add half a cupful of white stock and bake slowly, basting frequently and adding more stock if required.

Sole A La Normandy - II

Butter a baking-dish and cover with sliced onions, parboiled. Lay the sole upon them, seasoning with salt, pepper, grated nutmeg, and minced parsley. Add the juice of a lemon and white wine to cover. Bake in a slow oven, basting with the gravy, and adding melted butter if necessary. Serve with a sauce made by adding half a cupful of cream to the gravy and thickening with a tablespoonful each of butter and flour cooked together.