470. Soles, A La Parisienne

Trim a pair of fine large soles, slit them down the back, and take the bone out; line the soles with some quenelle force-meat of whitings mixed with some chopped fine-herbs; put them on a buttered sauta-pan, season with pepper and salt, moisten with two glasses of white wine, cover with a buttered paper, and put them in the oven to bake. When done, put them in press between two earthen dishes, and set them in the larder to cool. In the mean time, prepare some stiffly-reduced Allemande sauce, with which, after neatly trimming the soles, cover them all over; and when the sauce, by getting cold, has set firmly upon them, cover them with egg and bread-crumbs; fry them of a fine light color, dish them up, and garnish with a Parisian ragout (No. 203), place round them a border of large crayfish and glazed croutons, and send to table.

471. Soles, A La Marechale

Bone a pair of soles, line them with quenelle force-meat of whiting, bread-crumb, with Allemande sauce, and then fry the fish ; drain them on a napkin, dish them up, and sauce them round with some Venetian sauce (No. 26), and serve.

472. Matelotte Normande Of Soles

Bone two fine soles; line them with quenelle force-meat of whitings mixed with some chopped fine-herbs; place them on a buttered sauta-pan, season with pepper and salt, moisten with half a bottle of French white wine, some oyster liquor, and white essence of mushrooms ; put them in the oven to bake, and when done, remove the soles carefully on to their dish. Reduce the liquor, incorporate it i;in a rich Matelotte Normande ragout (No. 194), with which sauce the soles all over, and garnish round with a border of crayfish, and some oval croutons, made with the crusts of French rolls fried in butter, and glazed, then serve.

473. Matelotte Of Soles, A La Plessy

Bone, stuff, and bake a pair of large soles, as described in the preceding directions, and when done, put them in press between two earthenware dishes; as soon as they have cooled, mask them over with some fish quenelle force-meat, colored with lobster coral; smooth them over with the blade of a large knife, dipped in hot water; then place the soles carefully on a silver dish buttered for the purpose, and after ornamenting the centre of each sole with a bold decoration, - composed of truffles, - cover them with some very thin layers of fat bacon : moisten with a glass of French white wine, and put them in the oven for about a quarter of an hour, in which time they will be done. Remove the bacon, glaze them slightly, and garnish them round with a Parisian sauce (No. 40), with the addition of some fine white muscles' ; place round the Matelotte a border of fried smelts, previously boned and stuffed with force-meat, and serve.

474. Gurnets Stuffed And Baked

Cut off the fins and head from two or more gurnets, stuff them with veal stuffing, sew them up, and score them with a sharp knife on both sides; then place the gurnets in a buttered baking-dish, season them with pepper and salt, some chopped parsley, and two pats of butter; moisten with two glasses of Sherry, some essence of mushrooms, and a little consomme, and put them in the oven to bake,- taking care to baste them every five minutes until they are done. Then remove the gurnets on to their dish, and detach the glaze from the bottom and sides of the dish in which they have been baked, with a glass of Sherry; reduce the essence to a demi-glaze, and incorporate it into one of the following sauces, with a pat of butter and a little essence of anchovies; pour the sauce over the gurnets and send to table. Either Piquavte, Italienne, Gasconne, Provengale, Poi-vrade, Genoise, or Tomata sauce, will suit this fish, when prepared in the above manner.