Fillets of Sole à la Rouennaise.
- Ingredients—2 or more soles.
- Lemon juice.
- Lobster-cutlet mixture.
- Some white sauce.
- Chopped truffle.
Method.—Remove both skins from the soles, and fillet them.
Spread some of the lobster-cutlet mixture on the half of each fillet, and fold over.
Place on a greased baking-sheet; sprinkle over lemon juice and salt, and cover with buttered paper.
Bake in a moderate oven for about twelve minutes.
Dish in a circle, and pour over white sauce, mixed with chopped truffle.