Entree Of Fillets Of Soles

Having boned and filleted the soles, roll them up, tying them with thread: wipe one half of them dry, dip them in egg, roll in grated bread, and fry of a nice brown: boil the other half in salt and water, and place them alternately in the dish, with nicely coloured lobster sauce under them.

Entree Of Salmon

Having made white paper cases, put a little sweet oil in the bottom of each : cut the salmon into pieces, pepper and salt them, and put them into the cases: set them on a baking plate over the fire, or put them into the oven : when done, serve with a poached egg on each, and anchovy sauce in a tureen.

Entree Of Skate

Boil four or five rings of crimped skate in strong salt and water for ten minutes: drain dry, and serve with the following sauce over it: a gill of weak veal stock, a gill of melted butter, a gill of cream, the yolks of four eggs, and a little mustard, beaten well together, to these add the liver previously boiled and rubbed through a sieve, a little chopped parsley, white pepper and salt; let the whole warm thoroughly, but not boil.

Entree Ofmackarel

Having split them down the back, season with white pepper and salt, and lay a sprig of fennel in each: broil them gently, take out the fennel, and serve with the following sauce: melted butter, green onions and parsley chopped very small, white pepper, salt, and lemon juice.

Entree Of Any Kind Of Fish In Balls

Having boned the fish, pound it in a mortar, adding to it parsley, thyme, basil, and eschalots, chopped very fine; kitchen pepper, a spoonful of white wine, cayenne, salt, grated bread, half a gill of cream, and the yolks of four eggs; mix all well together, and roll into small balls : put them into boiling water, simmer for a quarter of an hour, drain dry, and serve with a strong coulis over them.

Fillets Of Salmon

Having cut six thin slices of Salmon, flat them gently; brush them over with yolk of egg, season with white pepper and salt, roll them up, tying them with thread, and put them into a stewpan that will just hold them: cover them with bacon, and add half a pint of stock, and set the stewpan on a stove for half an hour: take up the salmon, skim the liquor, add a gill of coulis, a glass of madeira, a tea-spoonful of essence of anchovy, a small lump of sugar, a few chopped capers, cayenne, and salt: let the sauce simmer, and serve with the fish over it.

Fillets Of Soles

Having filleted a pair of soles, shred two of the fillets and as much fat bacon, and put them into a mortar with a little parsley and eschalots shred : pound these, and add two ounces of grated bread previously soaked in cream, the yolk of an egg, two anchovies washed, boned, and shred, white pepper and salt: pound these well together, and having flattened the fillets, brush them over with yolk of egg, and spread over them a thin sheet of the above force : roll them up, tying the rolls with thread ; and having lined a tart,pan with sheets of fat bacon, put in the rolls, cover with sheets of fat bacon, and add a little stock : put the tart-pan into a slow oven for half an hour, take up the rolls, and serve with Italian sauce over them.