Fillets Of Sole Fried

These may either be rolled in one piece, or divided into several, as in the foregoing recipe. In either case egg and crumb them thoroughly, place them in the wire basket as you do them, which immerse in fat hot enough to crisp bread instantly. When done, put the fillets on paper to absorb any grease clinging to them, and serve as hot as possible.

All kinds of flat fish can be filleted and cooked by these recipes, and will usually be found more economical than serving the fish whole. It is also economical to fillet the tail end of cod, salmon, and turbot, and either fry or saute as may be preferred.

Fillets Of Sole A La Maitre D'Hotel

Prepare the fillets as in the first recipe, they may be rolled or in pieces. Boil the bones and skins of the fish in water with an onion for half an hour, strain the liquor, let it boil up, add a little pepper and salt, and gently boil the fillets in it for about ten minutes or until tender. If there is too much liquor to make a sauce, strain away a part of it to half a pint, put a tablespoonful of flour mixed smooth in cold water, stir this in gently with the fish, and when it has thickened taste it, and if necessary add pepper and salt, throw in a little chopped parsley; let it cook gently for a minute or so, add a very little lemon juice to the sauce and the dish will be ready.

Fillets Of Sole En Aspic

Aspic or meat jelly may be made very good, and at a moderate cost, by boiling lean beef or veal in water with a little vegetable and spice. To make it according to the standard recipes is so expensive and tedious that few persons care to attempt it. The following directions will enable a cook to make an excellent and clear aspic.

Cut two pounds of lean beef-steak or veal cutlets into dice, put it on in two quarts of cold water, and as soon as it boils take off the scum as it rises. Let it simmer gently for half an hour, then add four onions, a turnip, carrot, small bundle of sweet herbs, blade of mace, half-a-dozen white peppercorns, and when it has again boiled for an hour, strain it through a napkin. Let it stand until cold remove all the fat, boil it up, and to a pint and a half of the liquor put an ounce of Nelson's gelatine, previously soaked in cold water, add salt and a pinch of cayenne pepper, and when the jelly is cool stir in the whites and shells of three eggs well beaten. Let the jelly boil briskly for two minutes, let it stand off the fire for a few minutes, then strain through a jelly-bag and use as directed.

Take the fillets of a pair of large, thick soles, cut them into neat square pieces, leaving the trimmings for other dishes, and lay them in vinegar with a little salt for an hour. As they must be kept very white, the best French vinegar should be used. Boil the fillets gently in salted water with a little vinegar until done, take them up and dry them on a cloth. Have ready some picked parsley and hard-boiled eggs cut in quarters; arrange these neatly at the bottom of a plain mould so as to form a pretty pattern. Pour in very gently enough jelly to cover the first layer, let it stand until beginning to set, then put another layer of fish, eggs, and parsley, then more jelly, and so on until the mould is full. When done put the mould on ice, or allow it to stand twelve hours in a cold place to get well set. Turn it out, ornament with parsley, beetroot, and cut lemon.

Baked Soles

Small fish called by fishmongers "slips" answer well for this purpose, and are very good for breakfast.

Dissolve a little butter in a tin baking-dish, pass the white side of the sole through it, and place it black side downwards in the baking-dish, sift over it very fine breadcrumbs, highly seasoned with pepper and salt, and bake slowly for half an hour, or until the fish is cooked. Smelts can be baked in the same manner.