How to Cook Fish

by Myrtle Reed

FILLETS OF SOLE IN TURBANS

Put the bones and trimmings cut from fillets of sole in cold water to cover, simmer for half an hour, strain, and add a pinch of salt to the liquid. When it boils, put in the fillets rolled up, and fastened with a toothpick. Simmer for ten minutes and prepare a Cream Sauce, using for liquid half fish stock and half milk or cream. Pour over the fish and serve.