SOLES, with Cream Sauce.
Ingredients.—2 soles; salt, cayenne, and pounded mace to taste; the juice of ½ lemon, salt and water, ½ pint of cream. Mode.—Skin, wash, and fillet the soles, and divide each fillet in 2 pieces; lay them in cold salt and water, which bring gradually to a boil. When the water boils, take out the fish, lay it in a delicately clean stewpan, and cover with the cream. Add the seasoning, simmer very gently for ten minutes, and, just before serving, put in the lemon-juice. The fillets may be rolled, and secured by means of a skewer; but this is not so economical a way of dressing them, as double the quantity of cream is required. Time.—10 minutes in the cream. Average cost, from 1s. to 2s. per pair. Sufficient for 4 or 5 persons. Seasonable at any time.
This will be found a most delicate and delicious dish.