Put the fillets from three soles in a buttered saucepan with half a wineglassful of white wine, three tablespoonfuls of mushroom liquor, and salt and pepper to season. Cover and cook for six minutes, drain, and arrange on a serving-dish. Boil the gravy for five minutes, add a cupful of Allemande Sauce, a dozen oysters, and six sliced mushrooms. Take from the fire, add a tablespoonful of butter and the juice of half a lemon, pour over the fish, and serve.
Butter a baking-dish and put the fish into it with two dozen oysters, a dozen mussels, a chopped onion, a sprig each of thyme and parsley, a tablespoonful of butter, and salt and pepper to season. Add one cupful each of red wine and stock, cover, and cook until nearly done. Drain and keep warm, lay the oysters and mussels over the sole. Add to the liquid enough stock to make the required quantity of sauce, strain, and thicken with flour cooked in butter. Take from the fire, add the beaten yolks of two eggs, pour over the fish, and serve.
Put the fillets in a buttered saucepan with salt and pepper to season, a tablespoonful of butter, a chopped onion, and half a cupful of white wine. Cover and cook for ten minutes, then take up the fish and drain carefully. Cook together without browning, two tablespoonfuls each of butter and flour, add the liquid drained from the pan and enough oyster liquor and white stock to make three cupfuls of sauce. Cook until thick, stirring constantly, skim, take from the fire, and add the yolks of four eggs well-beaten, two tablespoonfuls of butter in small bits, the juice of half a lemon, and a few cooked oysters, mussels, and scallops cut fine. Pour the sauce over and serve.
Marinate the prepared fillets for half an hour in lemon-juice with pepper and salt to season. Put the trimmings of the fish into a saucepan with a bunch of sweet herbs and white wine to cover. Season with salt and pepper, boil rapidly for fifteen minutes and strain. Dredge the fillets with flour, fry in boiling fat, and serve the sauce separately.
Simmer the fillets in white wine to which a little olive-oil has been added, seasoning with minced parsley and garlic, grated nutmeg, salt, and pepper. Drain, sprinkle with lemon-juice, and serve with a border of fried onions.
Put the prepared fillets into a buttered baking-pan and squeeze lemon-juice over them. Cover with buttered paper and bake. Cook together one tablespoonful each of butter and flour, add one cupful of fish stock and half a cupful of cream, and cook until thick, stirring constantly. Season with salt, paprika, and lemon-juice. Pour over the fish and serve.
Put the prepared fillets into a buttered pan with salt, pepper, grated nutmeg, half a cupful of white wine, and half a cupful of stock. Cover and cook quickly, then drain the fish and keep warm. Put into the pan in which the fish was cooked two dozen large oysters, two cupfuls of scallops, and a dozen large mushrooms. Simmer slowly until cooked, drain, and cover the fish with them. Add stock if necessary to make the required quantity of sauce, and thicken with two tablespoonfuls each of butter and flour cooked together. Pour the sauce over, sprinkle with crumbs, dot with butter, and brown in the oven.