How to Cook Fish

by Myrtle Reed

CHAUDFROID OF SOLES

Marinate the fillets of three soles in seasoned lemon-juice. Chop half a dozen mushrooms and cook for five minutes in butter, seasoned with pepper and salt. Add enough bread-crumbs to make a smooth paste, cool, and spread on the fillets. Fold each piece of fish so that the stuffing will be in the middle, arrange on a buttered baking-dish, cook in a moderate oven, and cool. Cook together one tablespoonful each of butter and flour, and add one cupful of fish stock made from the bones and trimmings of the soles. Take from the fire, add a little cream, and stir until cold. Pour the sauce over the fillets, garnish with lemon, parsley, and hard-boiled eggs, and serve very cold.