[879—FILETS DE SOLES A LA HONGROISE]
Fry in butter, without colouration, one small tablespoonful of chopped onion seasoned with a very little paprika; moisten with three tablespoonfuls of white wine and one-sixth pint of fish [fumet]; add two small peeled, pressed, and roughly-chopped tomatoes, and set to cook for seven or eight minutes.
Fold the fillets of sole; lay them on a buttered dish; pour the above preparation thereon, and poach them. Arrange them in a circle on a dish; reduce their cooking-liquor to a stiff consistence; add a few tablespoonfuls of cream and a few drops of lemon juice, and coat the fillets with this sauce.
[880—FILETS DE SOLES LADY EGMONT]
Fold the fillets, and poach them in a few tablespoonfuls of excellent fish [fumet].
Also for every four fillets (i.e., per sole) finely mince one oz. of well-cleaned mushrooms, and cook them quickly in butter, lemon juice, a little salt, and pepper. This done, add the cooking-liquor to the fish [fumet], and keep the cooked minced mushrooms hot.
Reduce the combined cooking-liquor and fish [fumet] to half; add thereto one oz. of butter and two tablespoonfuls of cream; and to the resulting sauce add the reserved minced mushrooms and two tablespoonfuls of freshly-cooked and well-drained asparagus-heads, uncooled.
[297]
]Serve the fillets of sole on an earthenware dish, coat them with the above garnish, and set to glaze quickly in a fierce oven or at the salamander.
[881—FILETS DE SOLES MARINETTE]
Poach a sole in fish [fumet] and the cooking-liquor of mushrooms, and drain it on a napkin. When it is still lukewarm, carefully raise its fillets and trim them.