FILET OF SOLE À LA MOUQUIN
Thoroughly wash and pick over a pound of spinach, put it over the fire with no more water than clings to the leaves and cook for ten minutes. At the end of that time drain the spinach and chop it fine. Have ready thin filets of flounders, halibut, or whitefish. Cover them with acidulated warm water—a slice of lemon in the water is all that is wanted—and add a slice of onion, a sprig of parsley and a bit of bay leaf. Simmer for ten minutes and drain. Put the minced spinach into the bottom of a buttered baking dish, arrange the filets on it, cover with a cream sauce to which a tablespoonful of grated cheese has been added, and brown in the oven.
Mrs. Sam Moss