SOLES, Filleted, à l’Italienne.
Ingredients.—2 soles; salt, pepper, and grated nutmeg to taste; egg and bread-crumbs, butter, the juice of 1 lemon. Mode.—Skin, and carefully wash the soles, separate the meat from the bone, and divide each fillet in two pieces. Brush them over with white of egg, sprinkle with bread-crumbs and seasoning, and put them in a baking-dish. Place small pieces of butter over the whole, and bake for ½ hour. When they are nearly done, squeeze the juice of a lemon over them, and serve on a dish, with Italian sauce (see [Sauces]) poured over. Time.—½ hour. Average cost, from 1s. to 2s. per pair. Sufficient for 4 or 5 persons. Seasonable at anytime.
Whiting may be dressed in the same manner, and will be found very delicious.