How to Cook Fish

by Myrtle Reed

SOLE À LA MAÎTRE D'HÔTEL

Simmer fillets of sole for six minutes in salted and acidulated water to cover. Drain and serve with Maître d'Hôtel Sauce.

FILLETS OF SOLE À LA MAÎTRE D'HÔTEL

Put the fillets into a buttered baking-tin, sprinkle with salt and lemon-juice, cover with buttered paper, and cook in a hot oven for six minutes. Put the bones and trimmings of the fish into a saucepan with cold water to cover and simmer slowly. Cook together one tablespoonful of butter and two of flour, add the strained fish stock, and cook until thick, stirring constantly. Add one-fourth cupful of cream, reheat, take from the fire, add a tablespoonful of minced parsley, a dash of lemon-juice, and salt and pepper to season. Arrange the fillets on a hot platter, drain the liquid from the pan into the sauce, pour over the fish, and serve.